Thai Pumpkin Soup
photo by Jmommy209
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon canola oil (or vegetable oil)
- 1 large onion, chopped
- 2 stalks celery, diced
- 2 1⁄2 tablespoons Thai red curry paste
- 1 ripe tomatoes, diced
- 1 1⁄2 kg pumpkin, skin and seeds removed and diced into 1 cm, 1/2" cubes (weighed with skin and seeds)
- 4 cups vegetable stock or 4 cups chicken stock
- 1 cup coconut milk or 1 cup coconut cream
- 1 tablespoon salt (approximately)
- 1⁄4 cup coconut cream (extra) or 1/4 cup heavy cream (optional)
- 8 sprigs fresh coriander (cilantro) (optional)
directions
- Heat oil in a very large saucepan or stockpot.
- Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes).
- Add curry paste, stir to combine and cook for 1 minute.
- Add tomato and cook, stirring, for another couple of minutes.
- Add pumpkin and mix well to combine.
- Add stock.
- Cover saucepan and bring soup to the boil.
- Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.
- Remove saucepan from heat, and allow the mixture to cool slightly.
- Using a hand blender, food processor or blender, puree soup (in batches if necessary).
- Return soup to saucepan and taste.
- Add salt, a teaspoon at a time, tasting after each addition.
- (For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.) Add coconut milk or cream, mix well and taste again.
- Add more salt if necessary.
- Reheat soup to serve.
- If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.
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Reviews
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Love this recipe and have made it several times. However, rather than peel and cube the pumpkin, I cooked it in the microwave and then just removed the skin. So much easier and less time consuming. I don't care for particularly spicy food but found the 2-1/2 tablespoons of red thai curry psdte to be just right.
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Delicious soup! I have to disagree with the reviewer who suggested that 2.5 tbsp. of curry paste was too much. It had a bit of a kick to it, but I didn't find it too spicy; however, if you don't like spicy food - or if your curry paste is particularly spicy - you may want to reduce it. I also added a tbsp. of chopped ginger at the beginning and some== fresh lime juice at the end. While I find most pumpkin soups too sweet, this was wonderful, and I will definitely make it again.
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Fantastic! My first time making soup and a total success, despite running out of red curry paste and having to substitute Mussuman curry paste instead. Left out the celery as I can't stand it but did everything else as per the recipe and was very happy - so great for those cold Melbourne days! Thanks for the recipe, I'll be making another batch this week!
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Tweaks
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This was a very nice recipe that really hits the spot on a cold fall day. I made a few modifications--added 1 Tbsp minced ginger and instead of salt, I used fish sauce (nuoc mam) for more of a Thai flavor; added a diced sweet potato while cooking the onions & celery; used 2.5 tsp of bouillon instead of broth; used an entire can of light coconut milk instead of just one cup; added a dash of dried basil. Thank you for sharing this recipe!
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Fantastic! My first time making soup and a total success, despite running out of red curry paste and having to substitute Mussuman curry paste instead. Left out the celery as I can't stand it but did everything else as per the recipe and was very happy - so great for those cold Melbourne days! Thanks for the recipe, I'll be making another batch this week!
RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>