Thai Pumpkin Soup
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
- 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.
- 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.
- 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 cilantro, chopped peanuts, and almond yogurt. Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
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
- 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.
- 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.
- 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 cilantro, chopped peanuts, and almond yogurt. Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
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
- 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.
- 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.
- 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 cilantro, chopped peanuts, and almond yogurt. Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
