Ingredients for Thai Pumpkin And Coconut Cream Soup
- 1 lb pumpkin, peeled, seeded, and cubed
- Vegetable Stock
- 1 inch ginger, peeled and finely minced
- 2 stalks lemongrass, thinly sliced (white part only)
- 2 scallions, thinly sliced
- 1 can (13.5 oz) full-fat coconut milk
- Salt to taste
- White Pepper
- Lime
- 2-3 kaffir lime leaves (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Pumpkin And Coconut Cream Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Pumpkin And Coconut Cream Soup
- In a medium saucepan, combine the cubed pumpkin, vegetable stock (or water), minced ginger, and sliced lemongrass.
- Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the pumpkin is very tender.
- Stir in the sliced scallions and cook for another minute.
- Carefully transfer the soup to a blender (or use an immersion blender).
- Add half (approximately 6.75 oz) of the coconut milk and blend until completely smooth.
- Return the pureed soup to the rinsed saucepan.
- Stir in the remaining coconut milk.
- Season with salt and pepper to taste. Heat through gently over low heat; do not boil.
- Taste and adjust seasoning, adding lime or lemon juice to brighten the flavor.
- If using kaffir lime leaves: Fold each leaf in half and carefully slice away the hard central rib. Thinly slice or shred the leaves into fine strips.
- Ladle the soup into bowls. Drizzle the remaining coconut cream over each bowl, creating a swirl. Garnish with the prepared kaffir lime leaves (or a lime zest) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
47g
Fat
116g
Carbs
8g
