SAPi Recipe: Thai Pumpkin Soup
Good news. Drop all complicated dinner plans, soup season has arrived. The fall leaves and crisp air means it’s time to batch-cook soups so you can Netflix and chill for the rest of the week! Thai Pumpkin Soup is your next dinner classic. If you forgot to celebrate National Pumpkin Day on October 26th, you’re not alone, but there’s also still time to honor the gourd that makes this season go around.
Pumpkin soup should be a staple in your rotating soup arsenal. It is a versatile soup that can be combined with other vegetables, or in the case of this SAPi recipe, made into a fusion classic. Thai Pumpkin Soup is boosted with aromatic roots and herbs that will make you feel both the spirit of Autumn combined with the warmth of a Thailand beach. Is it possible? Let your saucepan decide.
Thai Pumpkin Soup
1 Tb. olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 Tb. yellow curry paste
1 t. fresh ginger grated
1 bunch cilantro fresh coriander leaves
3 pounds butternut pumpkin peeled and chopped
4 cups vegetable stock
16 oz. coconut cream
1. Remove the roots of the cilantro and chop finely.
2. Heat the olive oil in a saucepan over medium-high heat, and add onion and garlic. Cook until the onion becomes translucent and browned.
3. Add the carrots, ginger, yellow curry paste, and cilantro. Saute for five minutes.
4. Toss in the chopped butternut pumpkin and cook for another five minutes.
5. Add the vegetable stock and coconut cream and bring to a boil before reducing the heat to low. Cook for 30 minutes or until the pumpkin is tender.
6. Pour the soup into a blender and blend until smooth.
7. Serve fresh and garnish with a splash of coconut cream and chopped cilantro.
8. Save any remaining soup for up to three days in the refrigerator or four weeks in the freezer.