Take advantage of all those beautiful fall pumpkins and prepare a heart-warming, authentic Thai soup. This creamy yet fresh soup is flavored with roasted pumpkin, lemongrass, and traditional Thai ingredients. For an extra special and cozy presentation, serve in mini-roasted pumpkins.
Serves: 6-8
Prep Time:
Cook Time:
Ingredients:
1 medium cooking pumpkin (approximately 5 pounds)
1 yellow onion, coarsely chopped
2 tablespoons fresh ginger, grated
2 tablespoons lemongrass, grated (alternatively, cut one lemongrass stalk into 3 pieces and then smash it a couple of times to release the flavor)
Coconut cream (1/4 cup reserved from 2 cans in ingredients list)
Toasted pumpkin seeds
Sliced jalapeño (optional)
Chopped fresh cilantro (optional)
Directions:
Preheat oven to 350° F.
Cut pumpkin in half, remove stem, scoop out seeds, and rinse with cool water. Pat dry using paper towel. With clean hands, coat the entire pumpkin, inside and out, with coconut oil.
Place pumpkin halves face down in a large baking dish, then add water to the baking dish until 1/4" deep.
Cover with foil and bake for about an hour, until pumpkin flesh is fork tender. Discard water and let pumpkin cool.
When the pumpkin is cool enough to handle, peel off the skin and chop into chunks just small enough so that they are easily broken down by your blender or mixer. Set the pumpkin aside.
If your pumpkin is tender enough, the skin should come off easily when pulled at.
Heat 1 tablespoon of coconut oil in skillet over medium-high heat. Add onions and sauté until translucent. Add ginger, lemongrass, and red curry paste.
Heat until just fragrant (about 30 seconds), stirring constantly.
Add pumpkin and all but ¼ cup of coconut cream, and stir to combine.
Stirring constantly, cook until the cream is heated through.
Whisk in the fish sauce and sugar until sugar has dissolved.
Add the broth.
Cool a bit first, then blend all ingredients in a blender or by using a hand mixer until smooth and creamy. Please see safety note below for important instructions.
Reheat if necessary and serve immediately. Drizzle with coconut milk and top with pumpkin seeds, jalapeño, and cilantro.
Notes:
*For a beautiful presentation, serve Thai Pumpkin Soup in mini roasted pumpkins. Your guests will be thoroughly impressed, and they are simple to prepare.
Preheat oven to 350°F.
Cut the top off the pumpkins so the hole is big enough to eat out of. Reserve tops.
Scoop out the seeds. Rinse pumpkin, then pat dry with paper towel.
Coat the entire pumpkin, inside and out, with coconut oil. Sprinkle a pinch of salt inside each pumpkin.
Set the pumpkins in a baking dish and replace the tops. Add 1/2" water to the bottom of the baking dish.
Bake the pumpkins for about 25-30 minutes or until tender.
Pour prepared Thai Pumpkin Soup inside and drizzle coconut cream on top. Beautiful!
Note on lemongrass:
Lemongrass is very stringy. Finely grate it into the recipe or pound the stalks several times, add to the soup, and then remove after cooking.
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