Thai Style Pumpkin Soup

I know … it’s not Autumn yet. Not in San Francisco. Still I could not wait to make the first pumpkin soup for this year. And here it goes – kind of Thai style. I got inspired with Thai cuisine cause it’s my favorite.
Thai Style Pumpkin Soup
Recipe type: Soup
  • 1 large red onion
  • 3 garlic cloves
  • 1 teaspoon curry powder
  • ½ teaspoon chilli flakes
  • 1-2 tablespoons olive oil
  • Pumpkin Puree (either made of fresh pumpkin or canned of Pumpkin Purree
  • 1-2 cups (start with just 1) vegetable broth
  • ½ cup coconut milk
  • for serving:
  • Chopped peanuts
  • Fresh Cilantro
  • Coconut milk (or cream)
  • Diced fresh chili pepper (just if you like it extra-hot)
  1. Heat the olive oil over medium heat, add chopped onion and garlic and cook for about 5 minutes. Add the spices - curry and chili - and roast for another few minutes. When you can smell all the aromatics, add the pumpkin puree and vegetable broth and let boil for about 5 minutes. Add ½ cup coconut milk, to make the taste a bit smoother and blend everything to make it a creamy soup. Serve sprinkled with roasted peanuts (this step is really important :), fresh cilantro, chili (just optional) and drizzle of coconut milk.


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