thai pumpkin soup

I love a good bowl of soup when it's cold outside.  Frequently I make soup by the "little bit of this, little bit of that..." method, but this time I set out actually looking for a recipe.  In my mind I knew what I was looking for - something fairly light, but with some heat and other flavours that reminded me of Thailand.  I thought we had a pumpkin soup recipe in our booklet that we got when we took a cooking class in Thailand - but I couldn't find one there.  An internet search didn't show me quite what I was looking for either.  I ended up finding inspiration in our Cambodian cookbook (I'm planning on posting about that one next).

So I guess I still didn't find a recipe to follow, but I did find the inspiration I needed to make this soup.  It comes together very easily - a good weeknight meal.  If you want to make this soup a little more substantial you could add quinoa and diced cooked chicken (we did that with the leftovers...so good)

Thai Pumpkin Soup

  • 4 cups chicken stock
  • 4 cups roasted pumpkin
  • 2 onions, diced
  • 3 cloves of garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 2 tbsp lemon grass paste
  • 1/2 tsp ground corriander
  • 1 can of light coconut milk
  • 2 tsp fish sauce

First roast several large wedges of pumpkin (you don't need to peel it first).  I roasted mine for about 40 minutes at 350 F.  After it comes out of the oven use a spoon to scrape the soft pumpkin off the rind and set it aside.

While the pumpkin is roasting, dice the onion and garlic.  After it comes out of the oven, heat a large pot over medium-high heat.  Saute the onion in the olive oil until just softened, then add in the garlic, chili powder, lemon grass paste and corriander and cook for about 1 minute more.  Add the pumpkin, chicken stock, coconut milk and fish sauce.  Bring everything to a boil, then remove from the heat and use an immersion blender to puree the soup (alternately, you could puree it in the blender in smaller batches).  Return to the heat and simmer for another ten minutes.

Garnish with a drizzle of coconut milk and a few sprigs of fresh cilantro.