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Thai Pumpkin Soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Spicy Thai pumpkin soup with coconut cream. Customize heat level with chilies. A twist on classic recipe, simple and delicious!
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 clove garlic, chopped
  • 4 shallots, chopped
  • 2 small fresh red chili peppers, chopped
  • 1 tablespoon chopped lemon grass
  • 2.125 cups chicken stock
  • 4 cups peeled and diced pumpkin
  • 1.5 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves
Instructions:
  • In a saucepan over low heat, gently warm oil and butter. Sauté garlic, shallots, chilies, and lemongrass until fragrant, being cautious not to burn the garlic. Add chicken stock, coconut milk, and pumpkin; bring to a boil and simmer until pumpkin is tender.
  • Blend the soup in batches in a blender until it reaches your desired smoothness. Garnish with fresh basil leaves before serving.

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