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Home | Soups | Thai Pumpkin Soup

Thai Pumpkin Soup

Published: Mar 29, 2017 · Modified: Aug 20, 2020 by Andrea - 1 Comment

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Learn how to make this tasty and easy Thai Pumpkin Soup.

Thai Pumpkin Soup

One of the greatest discoveries we made over the last year is that pumpkins have just a few calories! So there are many delicious dishes we can make almost guilt-free 🙂 This Thai Style Pumpkin Soup is a great example. Very tasty, easy to make and can be served as an appetizer or main dish.

Ingredients

To make this recipe you'll need:

  • sliced onions
  • butter
  • curry powder
  • grated fresh ginger
  • pumpkin puree
  • vegetable stock
  • coconut milk
  • salt
  • sugar
  • chopped fresh coriander

Thai Pumpkin SoupHow to make

  • In a large pan melt butter,  add onions, curry powder and ginger. Let this cook for around 5 minutes, paying attention not to burn it.
  • Add pumpkin, vegetable stock, coconut milk, salt, sugar and coriander. Let it simmer for around 10 to 15 minutes. Turn off the heat and let it cool a little, around 5 minutes.
  • Use an immersion blender until you get a creamy soup. If you don't have an immersion blender use a regular blender.
  • If you like, serve with some fresh coriander leaves.

We have never been to Thailand, but we think we'll love the food 🙂

Thai Pumpkin Soup

And if you want to try something different take a look at this Peruvian Creole Soup (Sopa Criolla)

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Thai Pumpkin Soup

Learn how to make this tasty and easy Thai Pumpkin Soup. It can be served as an appetizer or main dish.
Course Soup
Cuisine Thai
Keyword pumpkin, soup
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Servings 6

Ingredients

  • 1 1/2 onions sliced
  • 2 tbsp butter
  • 2 1/2 tsp curry powder
  • 1/2 tsp fresh ginger grated
  • 4 cups pumpkin puree
  • 4 cups vegetable stock
  • 7 fl oz (200 ml) coconut milk
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp fresh coriander chopped
  • fresh coriander leaves for serving (optional)

Instructions

  • In a large pan melt butter. Add onions, curry powder and ginger. Let this cook for around 5 minutes, paying attention not to burn it.
  • Add pumpkin, vegetable stock, coconut milk, salt, sugar and coriander. Let it simmer for around 10 to 15 minutes.
  • Turn off the heat and let it cool a little, around 5 minutes.
  • Use an immersion blender until you get a creamy soup. If you don't have an immersion blender use a regular blender.
  • Serve with some fresh coriander leaves (optional)
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  1. 19 Must-Try Pumpkin Soup Recipes says:
    August 25, 2017 at 11:02 am

    […] Thai Style Pumpkin Soup by Travel Cook Tell […]

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