Thai Pumpkin Soup recipe—a soup with a kick

2014-11-01

Cuisine: Thai
Course: Soup
Skill Level: Beginner
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Prep Time : 10m
Cook Time : 15m
Ready In : 25m

Ever since I came to London, winter and Butternut/ Pumpkin squash soup seem to go hand in hand. The cold, biting weather demands something warm and comforting to fill you up.

So, I’m constantly trying to tweak some recipes and find the best.

I’m sure this sounds like just another boring pumpkin soup recipe, but believe me friends, when I say this, that this recipe is simply the best.

It has that kick, that punch, like no other soup.

Plus, it has the added benefit of converting all that Halloween pumpkin into a spicy delight.

I’m sure you’ll love it!

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Ingredients

Redpumpkin/ Butternut Squash - 2 cups
Garlic- 2 cloves
Coriander stalks- 20-25 stalks
Onion, finely chopped- 3 tbsp
Veg/ Chicken stock- 1 cup
Coconut milk- 1/2 cup
Fish sauce- 2 tsp (optional)
Red Thai curry paste- 2 tsp
Salt- to taste
Pepper- to taste
Oil- 1 tsp
Red chilli-1, for garnish

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Method

Step 1

In a saucepan, heat the oil. Fry the garlic cloves and onion.

Step 2

If you are making the soup in the saucepan, add in the squash and other things except the coconut milk and continue to cook. Let boil for 10-12 minutes, blend and then add in the coconut milk

Step 3

I made it in my Judge Soup maker, so I just put everything there. Add in all the ingredients, except the coconut milk. Add the coconut milk, after 15 minutes, just before the end of the cycle, so that the coconut milk keeps it flavour. The key thing about coconut milk, is t o just simmer after it has been added.

Step 4

Simmer and serve.

Step 5

To serve top with a dash of coconut milk, if any left over and sliced red chillies.

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Serve hot! Enjoy!

My review of the soupmaker can be found in this post.

Effortless soups with the Judge Soup Maker

For more soup recipes, please refer:

Creamy Broccoli soup Sweetcorn Eggdrop Soup Chicken Laksa- Malaysian Noodle Soup

Recipe Type: Healthy Tags: bhopla, gluten free, healthy, Review Ingredients: Butternut Squash, Zucchini If you like this recipe, please share, or leave a comment below. It only takes a click!