Thai Pumpkin Soup
If you love pumpkin soup and you love Thai food, this combo is for you. Super easy, more delicious than your average pumpkin soup! Thai it and see!
There is no secret about my passion for Thai food and although I have never seen a pumpkin soup originating from Thai cuisine, I always make this or a similar version when making pumpkin soup as it is just a bit more interesting. SO...one day for lunch, Bree whipped up a batch, we took a pic and voila, new recipe. If you haven't already tried one of those recipes that I am sure are floating around out there for this or something like it, this will be sure to be your go to recipe that works!! Go ahead and Thai it! (ba-boom!)
Enjoy!
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Need
-
The Aromatics
- 1 red chilli
- 1 brown onion peeled and halved
- 2 green chilli(es) halved
- 30 Grams fresh ginger
- 3 cloves garlic
- 2 lemongrass stalks, white middle part only
- 1 Handful fresh coriander or cilantro roots and stems only, reserve leaves for garnish
- 4p makrut (kaffir) lime leaves leaves
- 1 Teaspoon ground cumin
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
-
The Rest
- 1.2 Kilo butternut pumpkin peeled and cubed
- 700 Grams liquid vegetable stock
- pink salt flakes and pepper to taste BUY
- 200 Grams coconut milk Recipe
Do
- 1
Place all aromatics into the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1/MC off.
- 2
Add pumpkin and chop 10 sec/speed 6. Add liquid stock, salt and pepper. Cook 20 min/100°C/speed 2.
- 3
Add coconut milk and blend 30 sec/speed 8. Repeat.
- 4
Pour into bowls and garnish with coriander leaves and sliced chilli if you wish!
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 5 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
