Ingredients for Asian Style Pumpkin Soup
- Olive Oil
- 1 medium brown onion
- 450g pumpkin
- 600ml chicken stock
- 200ml light coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon lemon juice
- 1 teaspoon sweet chilli sauce
- ½ teaspoon brown sugar
- ¼ cup snow pea sprouts
- fresh Thai basil leaves, for garnish
- 1 tablespoon vegetable oil
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How to Make Asian Style Pumpkin Soup
- Heat 1 tablespoon of vegetable oil in a large saucepan over medium heat.
- Add 1 medium chopped onion and cook, stirring frequently, for 5 minutes or until softened.
- Add 450g cubed pumpkin and 600ml vegetable stock. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until the pumpkin is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth.
- Return the pureed soup to the saucepan over low heat.
- Stir in 200ml coconut milk, 1 tablespoon fish sauce, 1 tablespoon lemon juice, 1 teaspoon chili sauce, and ½ teaspoon sugar.
- Cook, stirring constantly, for 2 minutes, or until heated through and well combined. Adjust seasoning to taste.
- Ladle the soup into warmed bowls.
- Garnish with ¼ cup snow pea sprouts and fresh basil leaves.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
53g
Fat
6g
Carbs
12g