Thai Coconut-Pumpkin Soup

2 Reviews
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Photo: Iain Bagwell  
Active Time
40 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 8 (serving size: about 3/4 cup)
By Cheryl Slocum
October 2016
RECIPE BY Cooking Light

Even without added cream, pumpkin soup takes on a velvety texture after it's simmered and pureed. Make sure all the ingredients are very tender so they'll blend together smoothly. Simple toppings like salty-sweet pepitas make them a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Sprinkle with freshly ground black pepper, if desired.

Ingredients

  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, chopped
  • 4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
  • 1 large Granny Smith apple, cut into 1/2-in. cubes
  • 1 tablespoon plus 1 teaspoon red curry paste
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 cups unsalted vegetable stock (such as Swanson)
  • 3/4 cup light coconut milk
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro
  • Lime wedges

Nutritional Information

  • Calories 147
  • Fat 5.3g
  • Satfat 1.6g
  • Monofat 2.5g
  • Polyfat 0.4g
  • Protein 4g
  • Carbohydrate 23g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 253mg
  • Calcium 24mg
  • Sugars 5g
  • Est. added sugars 0g

How to Make It

Step 1

Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, curry paste, ginger, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

Step 2

Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in coconut milk and lime juice, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cilantro. Serve with lime wedges.

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Ratings & Reviews

Good

Mindyzsmith
December 06, 2016
I took the previous reviewers advice and used a sweeter apple and I'm glad that I did.  I also used butternut squash and chicken broth.  Having an immersion blender makes this pretty easy to prepare.  I splurged and used the whole can of light coconut milk.  A few pumpkin seeds over the top was a nice suggestion.  I might make this again but it wasn't anything truly outstanding.

Spicy, Tart, and Not Quite as Yummy as I Had Hooef

daneanp
October 22, 2016
I made the Thai Coconut Pumpkin Soup but substituted butternut squash for the pumpkin as it was available precut at the grocery store. That said, in retrospect, I wonder if that choice affected the outcome. The soup was pretty tart, and I don't think it was from the lime. The Granny Smith definitely added to tartness too.I ended up adding a big of brown sugar at the end just to take a bit of the acidity down. A sweeter apple could have been quite nice.The curry paste does add a kick. I really liked the spice, but it did send my teenage daughter sprawling for the fridge desperate for a beverage. I personally found the "three ways" directions confusing and hard to follow. I wasn't sure when I was supposed to add certain substitutions as the directions were pretty vague. I.e. The curry paste - the recipes says to add it in step 1. Step 1 however has several steps within it. I added it with the garlic. Other parts I felt I was winging as well. It did turn out well. But, not quite as yummy as I had hoped.
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