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When I wrote "5 cups of water" I meant 5 US cups-or 1 litre, not 1.25 litre as an Aussie would read it.
This should be called "Heaven in a bowl". I made this for lunch and it is sooooo good! I didn't have any sambal oelek so I used a fresh thai chilli instead to get the spicy flavour. I also used about a half a cup of coconut milk powder instead of the coconut milk as I wanted it a bit thicker. Next time I'll use 3 1/2 cups water and 1 1/2 cups coconut milk. Cooking this brought back all the smells of Thailand into my kitchen! (well not quite all of them, thank goodness)
We enjoyed this very much, the children were not expecting spicy asian flavours in a pumpkin soup, but they did enjoy it, and DH and I loved it. I was glad that you mentioned 1 litre, rather than 1.25, as that is how I would have interpreted 5 cups, 1 litre worked perfectly. DH very much enjoyed half processed/half not, he hates it when I always want to blend my soups! The fresh herbs are a lovely touch. Excellent recipe, Jan, thank you! :D
Best pumpkin soup I've had! All the flavors work together great, with a refreshing punch from the sambal oelek,lime juice and lemongrass. I didn't have the heart to cut up any of my pumpkins yet so cheated and made a half recipe with one 15 oz can pumpkin. It was done in 10 minutes total since I was able to skip Step #6. Easy and delicious; the reviewer that said *heaven in a bowl* was right on!
I cooked this the day my visitors arrived and it was given 5* from everyone. Easy to put together and it didn't matter that it sat on the stove for a while, (well, up until step 6). Love the fresh flavour of the basil and coriander. A keeper for us :)
Absolutely delicious. I also used fresh chilli instead of sambal oelek, and used light evaporated milk with a couple of drops of coconut essence instead of coconut milk, to lower the fat content. I have several different recipes for pumpking soup - all with different flavours - and this would be one of my favourites.