Thai Coconut Pumpkin Soup

Pumpkin Soup

Thai Coconut Pumpkin Soup is the best recipe to warm up you in winters. it is an easy quick meal in lunch and dinner and we are all familiar with the ingredients involved, so let’s make this hot soup before enjoying the meal. It just takes less than 15 minutes to make!

We all know that soup season is in full swing, so enjoy its creamy, full of flavor, savory and sweet taste this winter season. It is totally vegetarian and gluten free loaded with fresh Pumpkin, garlic and creamy coconut milk.

This soup is one of my winter favorites.  Pumpkin and coconut milk are commonly used to make a variety of both savory and sweet taste. Pumpkin is highly nutritious and particularly rich in vitamin A, whereas Coconut is especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol. These two ingredients come up together beautifully in a lightly-curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant. A simple ingredient like Ginger adds a lovely gentle warmth to this pumpkin soup with coconut milk and coriander (cilantro) adds a wonderful fragrant depth. Coconut milk adds a lovely velvety creaminess and richness. So, I’ve decided to add a Thai twist to the classic with this healthy recipe coconut pumpkin soup made with plenty of fresh vegetables like garlic, spinach, spring onion etc. It is wonderful to serve as an appetizer for a dinner party. I like to garnish this delicious Thai pumpkin soup with some fresh coriander leaves and basil leaves.

Thai Pumpkin Soup is really creamy, flavorful, and satisfying, so don’t hesitate to make it the day before a busy evening, or enjoy leftovers for lunch the next day.

Here’s a yummy hot Thai coconut pumpkin soup recipe.

Thai Coconut Pumpkin Soup

Serves: Serve hot
Cooking time: 15 minutes
Level: Easy
Print Recipe

Ingredients

  • 3 cups Pumpkin, peeled and cubed
  • 1 cup Coconut milk
  • 6 cups Vegetable stock
  • 2 cups Cottage cheese (paneer), cubed
  • 2 cups Spinach, finely chopped
  • 3 finely chopped Garlic cloves
  • 2 finely chopped Spring onion part
  • 1 inch Ginger, thinly sliced
  • 1 cup Potatoes, cubed
  • 2 finely chopped fresh red chillies
  • 4 tbsps. Lemongrass stalk, finely chopped
  • 3 Kaffir lime leaves
  • ½ tsp. Red chilli powder
  • ½ tsp. Turmeric powder
  • 1 tsp.Coriander powder
  • 1 tsp. Cumin powder
  • 4 tsps. Soy sauce
  • 2 tbsps. Lemon juice
  • 1 tbsp. Brown sugar
  • Salt to taste
  • 2 tbsps. Fresh coriander leaves, finely chopped
  • 2 tbsps. Fresh basil leaves, finely chopped

Instructions

  1. In a deep non-stick pan, take vegetable stock, add to this stock spring onions, garlic, ginger, lemongrass, lime leaves and finely chopped red chillies, gently mix well and let it cook for 5 minutes.
  2. Now add the pumpkin, potatoes (peeled and cubed) red chilli powder, turmeric powder, coriander powder, cumin powder soy sauce, lemon juice and brown sugar.
  3. Cover and cook it for 20 minutes or until the pumpkin and potatoes get fully cooked.
  4. Lower the flame, add cottage cheese (cubed) and spinach and nicely mix all together.
  5. Than add coconut milk and salt and get it cook for 2-3 minutes.
  6. Transfer into a serving bowl, garnish with coriander leaves and basil leaves and serve hot.

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