Thai Pumpkin Soup
This sweet and slightly spicy pumpkin soup makes a satisfying autumn meal or a delicious appetizer to your holiday spread. Garnish with chopped cilantro, chopped peanuts, and sour cream.
Ingredients
- ½ (60 g) small onion, peeled, chopped
- tomato paste
- 1 (300 g) small pumpkin, or pumpkin puree, peeled, chopped
- 1 (5 g) fresh ginger root, ¼" slice
- 1 garlic clove
- 1½ cup (360 ml) vegetable broth
- ½ cup (120 ml) coconut milk
- ½ cup (120 ml) coconut cream
- ¼ (80 g) green chili, seeded
- ¼ lemon, peeled
- ½ teaspoon salt, optional
- ¼ teaspoon ground black pepper
Directions
- Preheat a large sauce pot over medium heat. Once hot, add onions and garlic and cook until soft, about 5 minutes. Add tomato paste and cook for another 2 minutes. Add pumpkin, ginger, broth, and coconut milk. Stir to combine ingredients, and bring to a gentle boil. Let simmer for 10 minutes or until pumpkin is tender
- Allow mixture to cool off the heat for 10 to 15 minutes, then carefully place mixture into the Vitamix container; add chilies and lemon, and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 3 minutes, or until heavy steam escapes from vented lid.
Notes
Serve garnished with chopped cilantro, chopped peanuts, and almond yogurt. For a richer pumpkin flavor, try substituting freshly roasted pumpkin for the puree. Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
Nutrition Information
| Serving Size | 1 servings (459 g) |
| Amount Per Servings | |
| Calories | 360 |
| Total Fat | 17 g |
| Saturated Fat | 17 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
| Total Carbohydrate | 50 g |
| Dietary Fiber | 6 g |
| Sugars | 39 g |
| Protein | 4 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
