Pumpkin And Coconut Cream Soup

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Servings: 4 Difficulty: Intermediate
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A velvety, aromatic Thai-inspired soup blending sweet pumpkin with rich coconut milk and spicy lemongrass paste.
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This comforting Pumpkin and Coconut Cream Soup is a vibrant fusion of sweet, savory, and spicy flavors. The base is built on tender pumpkin cubes simmered in a fragrant broth of coconut milk, lemongrass, galangal, and kaffir lime leaves. A spicy paste of chilies, shallots, and shrimp paste adds depth, while fresh basil leaves stirred in at the end provide a bright, herbal finish. The texture is creamy and luxurious without being heavy, making it perfect for chilly evenings or as a light yet satisfying lunch. It’s an elegant dish that comes together surprisingly quickly, offering a restaurant-quality experience at home. Serve it hot, garnished with extra basil and a squeeze of lime, for a truly warming and aromatic meal that feels both exotic and familiar.

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Pumpkin And Coconut Cream Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 29.5

Description

This comforting Pumpkin and Coconut Cream Soup is a vibrant fusion of sweet, savory, and spicy flavors. The base is built on tender pumpkin cubes simmered in a fragrant broth of coconut milk, lemongrass, galangal, and kaffir lime leaves. A spicy paste of chilies, shallots, and shrimp paste adds depth, while fresh basil leaves stirred in at the end provide a bright, herbal finish. The texture is creamy and luxurious without being heavy, making it perfect for chilly evenings or as a light yet satisfying lunch. It&# 226;ÂÂs an elegant dish that comes together surprisingly quickly, offering a restaurant-quality experience at home. Serve it hot, garnished with extra basil and a squeeze of lime, for a truly warming and aromatic meal that feels both exotic and familiar.

Ingredients

Directions

  1. Cut the peeled pumpkin into 2 cm cubes and toss with lemon or lime juice. Let stand for 20 minutes to prevent browning.
  2. If using fresh prawns, shell and devein them. If using dried shrimp, rinse them under cold water.
  3. In a food processor, blend the prawns (or dried shrimp), onions, shrimp paste, chilies, lemon grass, and a splash of water until a smooth paste forms.
  4. In a large saucepan, combine the water and the thin portion of the coconut milk.
  5. Add the blended spice paste, fish sauce, sugar, and pepper to the saucepan. Whisk thoroughly to combine.
  6. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  7. Once boiling, reduce the heat to low. Add the pumpkin cubes to the simmering broth.
  8. Simmer gently, covered, until the pumpkin is tender when pierced with a fork, about 20 minutes.
  9. Taste the soup and adjust seasoning with more fish sauce or sugar if needed.
  10. Just before serving, stir in the thick coconut cream and most of the fresh basil leaves until wilted.
  11. Ladle into bowls and garnish with remaining basil leaves. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 29.5kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 7.4g3%
Dietary Fiber 0.6g3%
Sugars 3.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: thai soup, pumpkin soup, coconut milk, lemongrass, galangal, kaffir lime, spicy soup, asian cuisine, winter comfort, vegetarian option, gluten free, healthy dinner, easy recipe, warming, aromatic, basil garnish, shrimp paste, chili paste, homemade stock
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