Home Monthly Munch Pumpkin Soup, Thai Style
Pumpkin Soup, Thai Style PDF Print E-mail


It's that pumpkin time of the year again.  We have had pumpkin soup before so we have decided to do it Thai style for a change. Delicious




1      Tablespoon of peanut oil

1      Tablespoon of butter

1      Clove of garlic, minced

4      Shallots, minced

2      Small fresh red chilli peppers, chopped

1      Tablespoon of chopped lemon grass

2      Cups of chicken stock

4      Cups of peeled and diced pumpkin

1½   Cups of unsweetened coconut milk





(1)     In a medium saucepan, heat the peanut oil and butter over low heat

(2)     Cook the garlic, shallots, chillies, and lemongrass in the peanut oil until aromatic but not browned

(3)     Add the chicken stock, coconut milk and the pumpkin and bring to a boil

(4)     Cook until the pumpkin is tender.

(5)     In a blender, blend the soup in batches to a smooth consistency

(6)     Sprinkle fresh basil over the soup servings for a garnish



The above amounts should make 6 to 8 servings



Sign In