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
small
(60 g)
onion, chopped
-
½
Tablespoon
tomato paste
-
1
small
(300 g)
pumpkin [or pumpkin puree], peeled, chopped
-
1
piece
(5 g)
fresh ginger root, 1/4" slice
-
1
garlic clove
-
1 ½
cups
(360 ml)
vegetable broth
-
½
cup
(120 ml)
coconut milk
-
½
cup
(120 ml)
coconut cream
-
¼
(8 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
- Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
Ingredients
-
½
small
(60 g)
onion, chopped
-
½
Tablespoon
tomato paste
-
1
small
(300 g)
pumpkin [or pumpkin puree], peeled, chopped
-
1
piece
(5 g)
fresh ginger root, 1/4" slice
-
1
garlic clove
-
1 ½
cups
(360 ml)
vegetable broth
-
½
cup
(120 ml)
coconut milk
-
½
cup
(120 ml)
coconut cream
-
¼
(8 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
- Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
Ingredients
-
½
small
(60 g)
onion, chopped
-
½
Tablespoon
tomato paste
-
1
small
(300 g)
pumpkin [or pumpkin puree], peeled, chopped
-
1
piece
(5 g)
fresh ginger root, 1/4" slice
-
1
garlic clove
-
1 ½
cups
(360 ml)
vegetable broth
-
½
cup
(120 ml)
coconut milk
-
½
cup
(120 ml)
coconut cream
-
¼
(8 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
- Depending on your heat preference, you can add anywhere from a slice to a whole green chili.
