Thai pumpkin soup | Video recipe
Watch this video to see how to make this pumpkin soup infused with coconut milk and Thai flavours. Find the full recipe here:
Fresh pumpkin is simmered with coconut milk and fresh red chilli, lemongrass and garlic for a Thai-inspired soup that is sure to warm you up from the inside out.
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How to Make Pumpkin Soup with Coconut Milk - Recipe in description
Learn how to make pumpkin soup with a delicious coconut twist by following our video recipe.
Preparation time: About 30 minutes.
Difficulty: Normal
Calories per serving: Unspecified
Ingredients for 6 people:
800 g of pumpkin flesh, net (Hokkaido type)
600 g carrot, net
1 onion
5 cm of ginger
2 tablespoon of butter
1 litre of vegetable broth
500 ml of coconut milk
Salt and pepper
Soy sauce to taste
1 squeezed lemon.
Coriander leaves to garnish
Peel and dice the pumpkin, carrots, ginger and onion, then fry in butter (substitute with margarine if making it vegan). Pour the broth over them and cook for 15-20 minutes until tender. Then make a very fine purée, using a sieve if necessary. Add the coconut milk, season with salt, pepper, soy sauce and lemon juice to taste, and reheat. Garnish with coriander leaves and serve.
A quick, easy and exotic soup. The perfect dish on any menu. For this soup, I always use the variety Hokkaido since you don’t need to peel it. In Thailand, pumpkin soup is eaten with small shrimps as a snack.
Author: UlrikeM
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Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!
Recipe ⬇️⬇️⬇️ OR PRINT:
THAI COCONUT PUMPKIN SOUP
2 tbsp vegetable oil (or other oil)
1 brown onion, diced
2 garlic cloves, finely minced
3 tbsp Thai red curry paste, Maesri recommended
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2 chunks (~1.3 kg/2.6 lb)
2 1/2 cups vegetable stock, salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality
1 tbsp fish sauce (sub light or regular soy sauce)
Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots
1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.
2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.
3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)
Super Easy Squash & Ginger Soup with Coconut
An easy, rich, creamy squash soup using crown prince squash, fresh ginger, and coconut. It also works as a pasta sauce. Totally plant-based and super healthy. Gluten-free and Vegan as always...
* Written recipe here:
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Pumpkin Recipes | Vegan Pumpkin Soup with Coconut Milk
Do you know how to make pumpkin cream soup quickly and easily? So, today's culinary adventure is Spicy Pumpkin Soup!
This simple and quick plant-based recipe is part of a whole series of sweet pumpkin recipes on my channel. It can be butterkin quash, butternut squash, or any other sweet pumpkin variety. My pumpkin is not only sweet but also smells amazingly of watermelon! This pumpkin soup with coconut milk and lemongrass is very tender and creamy. This is a Thai-inspired fusion recipe that is both warming and refreshing.
Don’t miss a new culinary adventure next week!
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Roasted Creamy Pumpkin Soup Recipe with ginger and coconut milk | The Best Vegan Recipe! Asian style
Today we invite you to cook with us a delicious Roasted Creamy Pumpkin Soup with ginger and coconut milk. This is the Best Vegan recipe in Asian style.
Apples add a slight sourness to this soup. And ginger brings a unique aroma. Coconut milk replaces cream and makes the taste soft and delicate. Finally, seaweed and pumpkin seeds are unusual decorations. You will feel as if you have been to Asia.
Let's try it! Even a beginner can handle this recipe.
We need:
1 pumpkin (1kg)
- 3 apples (300g)
- 3 carrots (300g)
- ginger root (30g)
- coconut milk - 1/2 cup (100g),
- salt - 1/2 Tbsp,
- kurkuma - 1/2 Tbsp,
- vegetable or olive oil for frying,
- pumpkin seeds - for decoration,
- seaweed - for decoration
- Wash, peel, and chop 1 pumpkin (1kg), 3 apples (300g), 3 carrots (300g), ginger root (30g).
- Fry all ingredients in a saucepan in vegetable or olive oil.
- Add 5 cups (1.2 l) of water. Сover and cook over medium heat for 20-30 min.
- When all ingredients are ready puree with a blender.
- Add Salt - 1/2 Tbsp, Kurkuma - 1/2 Tbsp, Coconut milk - 1/2 cup (100g). And cook for 3-5 minutes.
- When the soup is ready, you can add boiled water or salt to taste.
- Garnish the soup with pumpkin seeds, seaweed strips and herbs.
The Roasted Creamy Pumpkin Soup is ready!
Enjoy your meal! Bon appetit!
We are the Akimoff family. We love to cook and to eat deliciously???? And we decided to start our own channel with the easiest and the most delicious recipes. Let's try them with us! And you will see how easy and simple it is to cook delicious dishes. Hope you enjoy it!
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