Thai Pumpkin Soup

There are so many beautiful things about fall that make me have a sweet spot in my heart for it. The colours are gorgeous, I can bring out my favourite scarfs and sweaters, start lighting my fall candles, and start cooking with those incredible fall flavours.

I love this soup because it is so simple to make but the flavours are so complex and provide many layers of depth. This soup is very comforting and I always look forward to making it in the fall.

Depending on your comfort level with spice this soup can be made mild or quite spicy by adjusting the amount of green chili added. We love a little spice in our household so I leave all those seeds in there, but for a milder soup you can add less or none at all!

This soup is excellent served with easy peasy no knead bread. Fresh bread and a fall flavored soup is the perfect combo as the evenings begin to get a little chilly!

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5 from 3 votes

Thai Pumpkin Soup

Delicious fall flavors with a bit of a kick whipped up in less than 15 minutes!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Ingredients

• ½ Vegetable Boullion Cube Equivalent to make 1 cup of vegetable broth
• ½ Sweet Onion
• 1 Tbsp Olive Oil
• 1 400 mL Can Coconut Milk
• 1 400 mL Can Pumpkin Puree (Not pumpkin pie filling!)
• 1 ½ Tsp Tomato Paste
• 1 Tbsp Fresh Ginger I do not pre grate the ginger. I use approximately 1 tbsp size of ginger cut into a few slices
• 2 Garlic Clove
• 1 Tsp Salt
• ⅛ Tsp Ground Black Pepper
• 1 ½ Tsp Green Chili Remove seeds if you would like it to be less spicy
• 1 Tbsp Lemon Juice

Instructions

• Prepare vegetable broth to equivalent of 1 cup of vegetable broth.
• Dice onion. Saute onion in a medium saucepan on medium heat until onion becomes translucent. 
• Add 1 cup vegetable broth, coconut milk, pumpkin puree, tomato paste, salt, and black pepper to saucepan. Combine until heated
• Place saucepan mixture, ginger, garlic, green chili, and lemon juice into the Vitamix container and secure lid.
• Select "Hot Soup" program on Vitamix. Alternatively begin at Variable 1 and ramp up to Variable 10 and hold for 3 minutes.

Notes

Note: Alternative to a Vitamix you can use an immersion blender to puree the soup. You can also add to a lower powered blender or food processor, blend, and then transfer back to pot to heat.

Adapted From: https://www.vitamix.com/ca/en_us/Recipes/Thai-Pumpkin-Soup?referer_st=&sc=recipe

 

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