Thai Pumpkin Soup

Thai Pumpkin Soup

Time: 40 mins


  • 500 ml coconut milk
  • 500 ml chicken stock or 500 ml vegetable stock (OR 1 bouillon cube dissoved in 500 ml water)
  • 400 g fresh pumpkin, in cubes (peeled, cleaned, and without seeds)
  • 1 hot pepper, finely chopped,with or without seeds according to your heat tolerance (red jalapeno is nice for the color)
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1 lime, zest of
  • 3 lemongrass, stems tender white part only,finely chopped
  • 1 lime, juice of
  • salt and pepper, to taste
  • chopped cilantro, for garnish (optional)


  • 1 Add the coconut milk and the stock to a large cooking pan, and bring to the boil.
  • 2 Add the pumpkin, hot pepper, shallots, garlic and lime zest.
  • 3 When the mixture returns to the boil, reduce the heat and simmer for approximately 10 minutes, uncovered, or until the pumpkin is cooked and softened.
  • 4 At this point you can refrigerate and finish the dish later if desired.
  • 5 Puree the mixture with a hand blender or in a food processor.
  • 6 Add the lemongrass, and bring the mixture again up to the boil, then reduce the heat and simmer for 10 minutes.
  • 7 Take the pan off the heat, add the lime juice and add salt and pepper, if needed.
  • 8 Serve immediately, garnished with chopped cilantro, if desired.
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