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 oignon, pelé, en dés
- 1 cuillère à soupe d'huile d'olive (facultatif)
- 1 ½ cuillère à thé de pâte de tomates
- 300 g (1 ¼ tasse) de citrouille
- 6 g (1 cuillère à soupe) de racine de gingembre frais
- 1 gousse d'ail
- 360 ml (1 ½ tasse) de bouillon de poulet
- 120 ml (½ tasse) de crème de noix de coco
- 120 ml (½ tasse) de lait de coco
- 7,5 ml (1 ½ cuillère à thé) de piments de Cayenne verts
- 7,5 ml (1 ½ cuillère à thé) de jus de citron
- ½ cuillère à thé de sel (facultatif)
- 0,5 ml (⅛ cuillère à thé) de poivre noir moulu
Instructions
- Faire revenir l'oignon dans l'huile d'olive jusqu'à tendreté. Ajouter la pâte de tomates, la citrouille, le gingembre, l'ail, le bouillon, la crème de coco et le lait de coco. Mélanger jusqu'à ce que tout soit complètement réchauffé.
- Mettre la préparation, les piments et le jus de citron dans le récipient Vitamix, puis verrouiller le couvercle.
- Sélectionner la Variable 1.
- Démarrer l'appareil et augmenter graduellement la vitesse jusqu'à la Variable 10, puis à vitesse élevée.
- Mélanger 2 ½ minutes ou jusqu'à l'obtention d'une texture lisse.
- Assaisonner au goût avec du sel et du poivre.
Remarques
Garnissez-la de coriandre hachée, d'arachides hachées, de crème sure ou de yogourt nature.
Informations nutritionnelles
| Taille des portions | 240 ml (1 tasse) |
| Quantité par portion | |
| Calories | 210 |
| Matière grasse totale | 12 g |
| Gras saturés | 9 g |
| Cholestérol | 0 mg |
| Sodium | 590 mg |
| Total des glucides | 25 g |
| Fibres alimentaires | 3 g |
| Sucres | 20 g |
| Protéines | 2 g |
Thai Pumpkin Soup is rated
out of
5 by
14.
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
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
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
