Spicy Thai Pumpkin Soup Recipe
October means it’s pumpkin season and seeing how Monday was Thanksgiving in Canada I tried to make a spicy Thai pumpkin soup that I had tried in a restaurant in Toronto.
I read a lot of recipes and in the end made my own recipe taking a little from here and there. I was very pleased with it. Not too spicy and full of autumn flavour.
A couple of things I would change is use fresh pumpkin and add one chili pepper.
Spicy Thai Pumpkin Soup
Ingredients
- 500ml Lite Coconut Milk
- 500ml Vegetable Broth – I used a broth cube in 500ml of water
- 1 can of Pumpkin – Do NOT use the pie filler pumpkin
- 1 Teaspoon of Red Curry Paste
- 2 Green Onions - Diced
- Lime Zest
- Juice of a Lime
Instructions
- Bring the coconut milk and broth up to boil and then add all the ingredients.
- Use a hand blender to pure it all and serve.
It’s pretty simple. Give it a try this fall while the pumpkins are in season, you won’t regret it.
sounds really tasty. i love the taste of coconut and the curry paste will bound to give it a bit of a kick! nice….
I’m not really football fan, however the soup gets my taste buds going.
I never thought there was such a thing as pumpkin soup, especially with lime and coconut milk. I’ll have to try it!
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