#thaipumpkinsoup

[katazuki]

This quick and easy Thai pumpkin soup is creamy, flavorful, and perfect for a cozy night in. Made with simple ingredients and ready in just 15 minutes, it's a comforting gluten-free dish that's sure to warm you up.

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 14 ounces coconut milk. 2 cups vegetable broth. 2 cloves garlic, minced. 1 tablespoon fresh ginger, grated. 1 tablespoon Thai red curry paste. 2 tablespoons gluten-free tamari or soy sauce. 1 tablespoon coconut sugar or brown sugar. 1 tablespoon lime juice. Salt and pepper to taste. Optional toppings: sliced green onions, chopped cilantro, lime wedges, red pepper flakes.

Instructions: In a large pot, combine pumpkin puree, coconut milk, vegetable broth, garlic, ginger, Thai red curry paste, tamari, and coconut sugar. Bring the mixture to a simmer over medium heat, stirring occasionally. Once simmering, reduce the heat to low and let the soup cook for about 10 minutes, allowing the flavors to meld. Stir in lime juice and season with salt and pepper to taste. Serve hot, garnished with sliced green onions, chopped cilantro, lime wedges, and red pepper flakes if desired.

Prep Time: 5 minutes

Cook Time: 10 minutes

northwest high school film festival

[beincraban]

A gluten and dairy-free Thai-inspired pumpkin soup that is effortlessly blended to creamy perfection. The harmonious blend of coconut milk and Thai spices adds a delightful twist to the classic pumpkin soup.

Ingredients: 4 cups diced pumpkin. 1 can 13.5 oz coconut milk. 1 onion, chopped. 2 cloves garlic, minced. 1 tablespoon Thai red curry paste. 1 tablespoon olive oil. 1 teaspoon ground coriander. 1 teaspoon ground cumin. 4 cups vegetable broth. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the minced garlic and chopped onion. Saut until the onions are soft. Mix in the ground cumin, ground coriander, and diced pumpkin. Mix the spices into the pumpkin well. Add the vegetable broth and coconut milk. Turn the heat down to low and let it cook until the pumpkin is soft. Carefully blend the soup with a blender until it is smooth and creamy. Add pepper and salt to taste. If you need to, add more broth to change the consistency. Serve hot with fresh cilantro on top. Have fun with your Easy Blender Thai Pumpkin Soup!

Prep Time: 15 minutes

Cook Time: 25 minutes

shuheisenda design

[the-bear-truth-blog]

Thai pumpkin and sweet potato soup.

This low fructose winter warmer, is a Thai twist on the traditional pumpkin soup. I can tolerate garlic and a touch of chili but for those of you who can’t, simple omit these ingredients from the recipe. I promise it’ll be just as yummy. 

For this recipe I used my pressure cooker and a food processor.

What you’ll need:

1kg butternut pumpkin, peeled, cut into 1.5cm pieces

1kg of sweet potato peeled, cut into 1.5cm pieces

1 tablespoons red curry paste

400ml can coconut cream

800ml of chicken stock

2 tsp of crushed ginger

2 tsp of crushed garlic

½ tbs of crushed lemongrass

1 bps of sweet chilli sauce

1 tbsp of fish sauce

To serve:

1/4 cup fresh coriander leaves

Chilli flakes

A dash of low fat cream

Prepare ingredients and pressure cooker. Once prepped add all ingredients to pressure cooker and select the soup function. Fasten the pressure nozzle and let the cooker do its thing. 

Once the timer has counted down, slowly release the pressure from the cooker. 

Transfer potions of the soup into the food processor. Blend until smooth and transfer to a large bowl. Repeat this method until all the soup has been blended to a smooth consistency. 

Stir blended soup to even out the creamy texture. 

To serve, sprinkle with a little chilli, a sprig of fresh coriander and a dash of cream.

[shreyat212-blog-blog]

'Thai'ness ;)

So, who hates pumpkin here..?

Umm, I guess, almost everyone :P (I hate it the most :P)

So, yeah, this post is dedicated to all the 'pumpkin haters' :P :D

Thailand is all about curries and soups and yeah, this post is about a traditional Thai soup, a Thai Pumpkin Soup to make your evening snack time better. ;)

Check out the recipe below, try it at home and feel the Thailand wayyy. :D

Ingredients:

1½ kg pumpkin or squash, peeled and roughly chopped

4 tsp sunflower oil

1 onion, sliced

1 tbsp grated ginger

1 lemongrass, bashed a little

3-4 tbsp Thai red curry paste

400 ml can coconut milk

850 ml vegetable stock

lime juice and sugar, for seasoning

1 red chilly, sliced, to serve (optional)

Method:

Heat oven to 200 C/180 C (fan/gas). Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened.

Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.

Cool for a few mins, then whisk until smooth with a hand blender, or in a large blender in batches.

Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.

Serve drizzled with the remaining coconut milk and scattered with chilly, if you like.

Courtsey:

Good Food magazine, October 2010

I can bet on this that the people who once used to be pumpkin haters will definitely change their thinking about this boring, fat vegetable. :P

Go ahead, foodies and challenge your taste buds :D