Soupe thaïlandaise à la citrouille
Cette soupe à la citrouille sucrée et légèrement épicée constitue un repas automnal satisfaisant ou une délicieuse entrée pour votre table des Fêtes. Garnissez-la de coriandre et d'arachides hachées, ainsi que de crème sûre.
Ingrédients
- ½ (60 g) petit oignon, pelé
- ½ cuillère à soupe de pâte de tomates
- 300 g (1 petite) de citrouille ou de purée de citrouille, pelée et hachée
- 5 g (1 tranche de 0,75 cm) de racine de gingembre frais
- 1 gousse d'ail, pelée
- 360 ml (1 ½ tasse) de bouillon de légumes
- 120 ml (½ tasse) de lait de coco
- 120 ml (½ tasse) de crème de noix de coco
- 80 g (¼) de piment chili vert, épépiné
- ¼ citron, pelé
- ½ cuillère à thé de sel (facultatif)
- 1,25 ml (¼ cuillère à thé) de poivre noir moulu
Instructions
- Chauffer une grande casserole à feu moyen. Une fois la casserole chaude, ajouter les oignons et l'ail, puis cuire jusqu'à ce qu'ils soient tendres, environ 5 minutes. Ajouter la pâte de tomate et cuire pendant encore 2 minutes. Ajouter la citrouille, le gingembre, le bouillon et le lait de coco. Remuer pour combiner les ingrédients et porter à légère ébullition. Laisser mijoter pendant 10 minutes ou jusqu'à ce que la citrouille soit tendre.
- Retirer du feu et laisser tiédir pendant 10 à 15 minutes, puis verser délicatement le mélange dans le récipient du Vitamix; ajouter le piment et le citron avant de verrouiller le couvercle.
- Démarrer le mélangeur à sa vitesse la plus basse, puis augmenter rapidement la vitesse jusqu'au maximum. Mélanger pendant 3 minutes ou jusqu'à ce qu'une vapeur épaisse s'échappe du couvercle ventilé.
Remarques du chef
Garnissez-la de coriandre hachée, d'arachides hachées et de yogourt d'amande. Selon que vous préfériez une soupe plus ou moins épicée, vous pouvez ajouter plus ou moins de piment chili vert.
Informations nutritionnelles
| Taille des portions | 1 portion (459 g) |
| Quantité par portion | |
| Calories | 360 |
| Matière grasse totale | 17 g |
| Gras saturés | 17 g |
| Cholestérol | 0 mg |
| Sodium | 150 mg |
| Total des glucides | 50 g |
| Fibres alimentaires | 6 g |
| Sucres | 39 g |
| Protéines | 4 g |
Thai Pumpkin Soup is rated
out of
5 by
20.
Rated 5 out of
5
by
Stevie Z from
Amazing taste and texture!
Using the Vitamin to chop the onion makes this recipe even easier and faster! In the Vitamix book it offers the alternative of adding additional coconut MILK instead of using the coconut cream, and as I found it difficult to find the cream I went with that instead. Also, if you can get and roast your own pumpkin (of the proper type) it makes this incredible recipe even THAT much better. We've made this a bunch of times. Heck, making this is as fast as going out to get something at a Drive-Thru!
Date published: 2015-11-07
Rated 5 out of
5
by
Serrina from
Sweet/Spicy and Beautiful with these changes
I wanted a sweeter/spicy soup, so I used half pumpkin pie pumpkin and half organic packed pumpkin. I also used red chilli flakes instead of green peppers and probably a little more of the coconut cream and a bit of half and half. On top of each bowl, I created a design with a creme fraiche, put fine chopped basil and roasted pumpkin seeds (or you could use pine nuts). I love making various pumpkin soups. This one definitely won the show!
Date published: 2016-11-20
Rated 5 out of
5
by
Tdfunck55 from
An epic taste of fall!!!
Followed the recipe exactly and this is literally one of the best things I've ever put into my mouth! I garnished w roasted pine nuts, cilantro, sour cream & siracha for some extra heat.
Date published: 2017-09-11
Rated 5 out of
5
by
Lori J from
Great Pumpkin Soup
The Pumpkin Soup was easy to make and had a wonderful aroma, texture and taste. Next time I would use 1/4 Cup of the Coconut Cream and 3/4 Cup of the Coconut Milk as I thought the soup was rich. I used a real pumpkin that I had cooked rather than canned pumpkin and the taste was terrific.
Date published: 2016-10-25
Rated 5 out of
5
by
rachaelb13 from
Great soup
I replaced chicken with veggie broth and subbed out almond milk for the 2 kinds of coconut milk/cream. It was great! I did add in a little butter at the end too, which added a good taste to it. Similar to Panera's squash soup. Didn't use lemon juice.
Date published: 2017-05-18
Rated 5 out of
5
by
KDinhawaii from
Tasty
I substituted the green chili's with Thai basil. It was a good fit!
Date published: 2015-11-16
Rated 5 out of
5
by
DianeAB from
Great taste and texture.
Bought the vitamix a month age and love what it can do. This soups consistency and texture were awesome.
Date published: 2017-12-28
Rated 5 out of
5
by
wesesq from
Thai Yum!
I made this recipe from my Vitamix Savor recipe book which listed only coconut cream and not cream and coconut milk. Because it has quite a few ingredients, this is one of those recipes that takes much longer the first time making it, but making the soup will become easy with practice. The soup was delicious. Next time I will double the batch...
Date published: 2015-12-12
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