The pumpkins are still on display in the markets along with a lovely variety of Winter squashes and the wonderful fragrance of apples is in the air. It is a time of the year that just says hot soups, chowders and chili.
Today I am going to share my Thai Pumpkin Soup with you. The pumpkin has a nice spiciness to it which is balanced well with a creamy coconut deliciousness. If you are looking for a fast soup recipe for lunch and are not calorie-shy then this soup may work for you. This is a rich, creamy soup with tons of flavors and just a touch of spice from the Thai Chili Paste.
Thai Pumpkin Soup
Yield 6 -8
A recipe for Thai pumpkin soup with a nice balance of spices and the flavorful coconut cream gives it the thick creaminess that makes this soup a winner!
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 tablespoon tomato paste
- 1 large can of pumpkin, 29 oz.
- 2 tablespoons grated fresh ginger
- 2 garlic cloves, peeled and chopped
- 4 cups of chicken stock, home made or canned
- ¼ teaspoon Thai Roasted Red Chili Paste
- 1 can coconut cream
- 1 can coconut milk
- 1 tablespoon lemon juice
- sea salt
- black pepper
- Put the olive oil into a heavy bottom soup pot and add the chopped onion. Stir over medium heat until soft. Add tomato paste, pumpkin, ginger, garlic and broth. Combine until thoroughly heated through.
- Place mixture into the blender container; add the chili paste, coconut cream, coconut milk and the lemon juice.
- Process on lowest speed of blender and gradually increase to high speed.
- Blend for 25 seconds, season with salt and pepper, add additional chili paste according to your specific taste. Pour soup back into soup pot and simmer until ready to serve.
- Garnish with chopped cilantro, chopped peanuts and sour cream. Enjoy!