Thai pumpkin soup

Classic pumpkin soup with a twist of fresh Thai flavours. This sweet, creamy pumpkin soup has ginger, lemongrass, kaffir lime leaves and thickened with coconut milk.

Course Soup

Cuisine Asian

Prep Time 15

Cook Time 25

Servings servings

Calories 174kcal

Author Subhasmita

Ingredients

1.2 kg Pumpkin /Squash
2 tablespoons Neutral Oil
1 medium Onion diced
1 tablespoon grated fresh ginger
2 cups vegetable stock
2 Lemongrass stalk
½ teaspoon salt
pepper to taste
400 ml full-fat coconut milk
1 tablespoons Fish sauce
2-3 kaffir lime leaves
fresh cilantro/coriander for garnish
Thai red chillies and Thai basil for garnish

Instructions

Peel and cut pumpkin/squash into 1-inch cubes. Roughly crush the bottom white part of lemongrass stem.
In a dutch oven heat oil and saute onion until soft. Add in the ginger and saute for another 30 seconds.
Add in chopped pumpkin, saute on medium heat for 5-6 minutes until pumpkin has small light brown patches and looks caramelized.
Add crushed lemongrass, salt, pepper, and vegetable stock. Once it comes to a low boil, reduce the heat, cover, and cook until the veggies are fork-tender. It should take around 25-30 minutes for the pumpkin to cook.
Remove the lemongrass stem using a kitchen tong.
Use an immersion blender and blend until smooth.
Stir in coconut milk and kaffir lime leaves. Add fish sauce and give a good mix. Simmer for 5-6 minutes more. Check seasoning and add more salt and pepper if required.
While serving top with fresh cilantro, chopped red chillies, crispy fried shallots, roasted peanuts, and lemon wedges.

Notes

Using an immersion blender is convenient. But you can also blend the soup in a regular blender jar. Make sure you loosely cover the jar lid opening with a kitchen towel. Be extra careful while handling the hot mixture.
The consistency of the soup was just right for us. For a thicker version simmer the soup for longer.

Nutrition