Thai Pumpkin Soup | How To Make Recipe
Learn how to make this easy, cheap, and delicious Thai pumpkin soup. Not only is a nice bowl of soup a great dish for any time of the year but especially for those cold and rainy days. In this video, I’ll run you through the quick and easy steps it takes to accomplish this recipe, leaving your mouth watering with every spoonful. Please enjoy.
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Serves 2-4 People
Ingredients –
1 1/2 Tbsp (30ml) – Olive Oil
1.2kg (2.6lbs) – Butternut Pumpkin (Squash)
2 – Medium Sized Red Onions, Large Diced
3 – Garlic Cloves, Grated
25g (0.8oz) – Ginger, Peeled & Grated
2 – Stalks Of Lemongrass, Snapped Or Bruised
1 Bunch – Coriander (Cilantro) Root, Roughly Chopped
25g (0.8oz) – Coriander (Cilantro), Roughly Chopped
4 – Kaffir Lime Leaves
1 litre (4 Cups) – Vegetable Or Chicken Stock
400ml (1 Can) – Coconut Milk
Garnish –
Coconut Milk Drizzle
1 – Long Red Chilli, Thinly Sliced – (See Notes)
Coriander (Cilantro) Leaves
Vegetable Stock –
Chicken Stock –
Recipe Notes –
Chilli –
Adding chilli to this recipe is optional. If you wish to cook the chilli into the soup, split the chilli in half lengthways and add it in with the coriander root and lemongrass. Cooking it into the soup will add a nice subtle heat to the soup.
Blender/Food Processor –
If you don’t have an immersion blender (what I used in the video) and you only have a food processor or blender you will need to wait for the soup to cool down for at least 30 minutes before blending. The reason for this is that the plastics on the machines will expand from the heat of the soup, crack and then explode leaving your house and kitchen in a huge mess or worse, you could get severely burnt from the soup. It’s safer to allow it to cool down beforehand and once the soup is blended add it back into the pot and heat it back up.
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Recipe Video:
