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Thai Pumpkin Soup

This sweet and slightly spicy pumpkin soup makes a satisfying autumn meal or a delicious starter to your Christmas spread. Garnish with chopped coriander, chopped peanuts, and sour cream.

Thai Pumpkin Soup

Ingredients

  • 60 g (½ ) small onion, peeled, chopped
  • ½ Tablespoon tomato purée
  • 300 g (1 ) small pumpkin, or pumpkin puree, peeled, chopped
  • 5 g (1 ) fresh ginger root, ¼" slice
  • 1 garlic clove
  • 360 ml (1½ cup) vegetable stock
  • 120 ml (½ cup) coconut milk
  • 120 ml (½ cup) coconut cream
  • 80 g (¼ ) green chili, seeded
  • ¼ lemon, peeled
  • ½ teaspoon salt, optional
  • ¼ teaspoon ground black pepper

Directions

  1. Sauté onion in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic, stock, cream of coconut and coconut milk. Combine until thoroughly heated through.
  2. Place mixture, chilies, and lemon juice into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to variable 10, then to High.
  5. Blend for 2½ minutes or until smooth.
  6. Season to taste with salt and pepper.

Notes

Serve garnished with chopped coriander, chopped peanuts, and sour cream or plain yoghurt.

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