Thai pumpkin soup is a delicious and flavorful dish that combines the sweetness of pumpkin with the aromatic spices and herbs commonly used in Thai cuisine. Here’s how we did it!
Ingredients:
- 2 small pie pumpkins
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 leeks, sliced
- 4 stalks celery, sliced
- 3 cloves garlic, minced
- 2 cups small golden potatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cardamom
- 1 tsp cinnamon
- Salt and pepper to taste
- 1 quart vegetable broth or chicken broth
- 14 oz can coconut milk
- 6-8 oz MOB Coconut Yellow Curry Sauce
- Garnish:
- Toasted Pumpkin Seeds
- Chili Oil
Method:
- Roast the pumpkins at 350 degrees for 30 minutes or until soft. Remove seeds and place flesh in a bowl.
- Heat a large soup pot over medium heat and add the oil. Add the onion and leeks and saute until tender. Add the celery and garlic and saute an additional 2-3 minutes. Next add the pumpkin flesh, potatoes and spices.
- Add the broth and coconut milk and stir to combine. Add a few pinches of salt and pepper to taste. Allow soup to come to a boil and reduce to a simmer. Simmer for 20-30 minutes or until potatoes are tender.
- In batches, blend soup until smooth. Add pureed soup to a pot and turn heat to low. Add in the coconut curry sauce to taste. Adjust salt and pepper if needed. Garnish with pumpkin seeds and chili oil for a kick.
