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!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
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!
