Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Print
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