About this recipe:This is a spicy Thai variety of our favourite pumpkin soup. You can make it mild or spicy by using different types of chillies. A quick and easy supper that's perfect for autumn!
1 tablespoon vegetable oil
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chillies, chopped
1 tablespoon chopped lemongrass
500ml chicken stock
350ml coconut milk
475g peeled and diced pumpkin
1 bunch fresh basil leaves
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Method Prep:10min › Cook:15min › Ready in:25min
In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.
Use pre-made pumpkin puree instead of raw pumpkin in this recipe and your soup will be ready in even less time!
This soup is GORGEOUS. Perfectly creamy, spicy and fresh, as well as ridiculously easy to make. Absolutely lovely. Only thing I did differently was to add Thai curry paste to taste, and a few glugs of fish sauce. That truly made this soup perfect! - 27 Sep 2011
Very easy and spectacular results considering effort!
Altho I agree that the time it takes to prep the pumpkin makes the overall cooking time more like 45mins.
Best pumpkin soup we've made. - 02 Oct 2011