I LOVE (almost) everything pumpkin and with this cooler weather soup I need. This spicy Thai version of my pumpkin soup is perfect for vegetarian, vegans and soup lovers all around. It can be frozen so you can have always soup ready in a flash!
Nothing beats that hot steaming cup of soup in your hands after a busy day or a long walk. It’s a meal on its own, a great dinner substitute but can easily be served as a starter, like a lot of Belgians who eat soup first and than a main course.
After a couple hours of work in the garden a little break is very welcomed.
TIPS:
- if you don’t like cilantro exchange it for flat parsley or some of the celery leaves.
- if you want even more warm, add a drop of cognac to the soup.
- got apples that need eating, add chunks to the soup while simmering.
- exchange the coconut cream for full fat cow cream for more acidity
- exchange fresh chilli for dried chilli flakes.
- no fresh ginger? just use ground powered ginger.
- got a whole pumpkin? dice and freeze for later ( plenty of other recipes to try HERE).
- you can add the coconut milk to the soup or only when serving and freeze the soup before adding the coconut milk.
My spicy Thai pumpkin soup
Yield 4 portions
Ingredients
- 250 gr pumpkin, diced in large junks, seeds and skin removed
- 1 small onion or shallot, diced
- 1 celery stock, diced
- 2 cm fresh ginger, peeled or 1 tablespoon ground ginger
- 2 fresh lemongrass
- 1 tablespoon olive oil or butter or equivalent
- 600 ml vegetable or chicken stock
- 50 ml coconut milk
- 1 teaspoon chilli flakes or 1 fresh chilli sliced
- fresh coriander, chopped
- salt and peper
Instructions
- In a large cook pot, add the olive oil, the diced shallot, celery and pumpkin and cook on high heat for a few minutes while stirring to avoid vegetables getting burned.
- Add the stock, add the ginger and lemongrass in a small sieve or pouch making it easy to remove. Bring to boil for a few minutes and reduce heat to simmering. Let simmer for 30 minutes. Remove the fresh lemon grass and fresh ginger pouch.
- Once the pumpkin is totally soft i.e. you can cut it with a spoon, use a blender to mix and make a smooth homogenous liquid. If too thick add some water.
- Taste and season with salt and pepper. Serve immediately with a splash of coconut milk, chilli and coriander.
Notes
on www.leeksandhighheels.com by Sandra Slawinski
Written and photographed by Sandra Slawinski without commercial deals. I used my bowls from ZaraHome and my spoons from Dille & Kamille.
