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Thai Pumpkin Soup

This sweet and slightly spicy pumpkin soup makes a satisfying autumn meal or a delicious appetiser to your holiday spread. Garnish with chopped coriander, chopped peanuts, and sour cream.

Yield:

2½ servings (960 ml)

Difficulty:

Advanced

Total Time:

38 Minutes

Size:

2.0 Litre Container

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
½ Tablespoon tomato paste
1 (300 g) small pumpkin, or pumpkin puree, peeled, chopped
1 slice (5 g) fresh ginger root, ¼"
1 garlic clove, peeled
1½ cup (360 ml) vegetable stock
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

1. 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.
2. 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.
3. 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.

Chef's Notes

Serve garnished with chopped coriander, chopped peanuts, and almond yogurt. 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 Fibre 6 g
Sugars 39 g
Protein 4 g

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