Prep 10 mins
Cook 20 mins
I got this great recipe out of fashion magazine. It is a great for a rainy autumn day.
Make and share this Thai Pumpkin Ginger Soup recipe from Food.com.
- 1 small pumpkin
- 4 tablespoons olive oil
- 1 garlic clove
- 1 small onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 3 quarts vegetable stock
- 1 piece fresh ginger, minced
- 1 (15 ounce) can coconut milk
- Preheat oven to 425°.
- Slice pumpkin in half and core.
- Discard membrane and seeds.
- Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
- Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
- Remove from oven and allow to cool.
- Peel away hard outer skin using a peeler and reserve flesh.
- Cut into 1-2 inch cubes.
- In a large stockpot, heat 2 tablespoons of olive oil.
- Add in garlic, onion, carrot and celery stirring frequently until tender.
- Salt and pepper to taste.
- Add vegetable stock and bring to a boil.
- Add pumpkin and ginger; simmer for one hour.
- Using a hand blender, purée soup until smooth.
- Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
- Top with edible orchids or pansies.
I'm going to take CincinnatiKitchen's tack on things and not rate this because if you make the recipe exactly as noted, the soup will be watery and tasteless. However, with some minor adjustments this recipe is DELICIOUS and worth a try. Follow all the directions to a T. Roasting the pumpkin is worth it because it makes the peeling and dicing so much easier. It also adds a lovely roasted taste to the soup. However, reduce the stock quantity to 2 quarts at most. Leave out the celery as this flavor clashes with the ginger and makes for a strange combination. I would suggest carmelizing an extra onion instead and adding it to the stock. You could even add an extra carrot if you prefer a sweeter soup. Add a medium-sized piece of fresh, minced ginger or three heaping teaspoons of the fresh, minced ginger in a jar. Finally, when adding the coconut milk, add it bit by bit so that you can stop according to your own tasted. One 15 ounce can was way too much for my taste. Like CincinnatiKitchen said, it drowned out the pumpkin completely. With some adjustments, this recipe is a winner that I will definitely make again!
Like a lot of other people said, you need to play around with this recipe to make it good. I didn't read all the reviews first and added the full 3 quarts of liquid, so I added an extra carrot and a sweet dumpling squash to thicken it back up, which gave it a nice sweetness. I used lots of dried ginger, and a tiny bit of cayenne, cinnamon, and cloves. Definitely don't add the whole can of coconut milk. It turned out awesome!!
I've never had pumpkin soup before and really enjoyed this creamy soup. I did make some short cuts - had left over canned pumpkin from another recipe so used that and was able to skip to step #9. I also left out the carrots as didn't have any but think with them it would have been even better. Then didn't have any edible flowers for the garnish so used chives. Glad I tried this and will be making it again.