Ninas Thai Coconut Pumpkin Soup Recipes

COCONUT CURRY PUMPKIN SOUP

Steps:

• Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
• Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
• Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
• Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.

SPICY THAI CANNED PUMPKIN SOUP WITH COCONUT CREAM

Steps:

• Place curry paste in a stockpot over medium heat and cook until fragrant, about 1 minute. Stir in chicken stock and pumpkin; cook until soup starts to bubble, about 3 minutes. Add cream of coconut; cook for 3 minutes. Add jalapeno pepper and Anaheim chile pepper; cook until hot, about 3 minutes. Season with salt.

THAI COCONUT PUMPKIN SOUP

Steps:

• In a medium saucepan, stir-fry onion in oil until golden brown.
• Add shrimp, chiles, and shrimp paste; fry for 1 minute.
• Add water and bring to a boil.
• Add pumpkin, reduce heat, and simmer for 10 minutes.
• Add coconut milk and salt; return to a boil and cook until pumpkin is tender.
• Serve garnished with lemon juice, basil leaves, and cilantro.

PUMPKIN-COCONUT SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

JESSICA'S THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat.
• Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute.
• Slowly pour the chicken broth over the mixture, stirring continually.
• Stir in the fish sauce and brown sugar; simmer for 15 minutes.
• Pour in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes.
• Add the shrimp; cook until no longer translucent about 5 minutes.
• Stir in the lime juice; season with salt; garnish with cilantro.
• NOTE: My favorite way to enjoy this soup is poured over steamed brown basmati rice. Also, if you cannot find lemongrass you can use lemongrass paste, although the flavor will not be exactly the same. Some people prefer to leave the lemongrass stalk in-tact and then remove from soup prior to serving. This will work fine, I just prefer the added texture of the minced lemongrass. I would also like to add that some brands of red curry paste are extremely spicy, while others are very mild. So the spiciness will depend on how much you add and also on what brand you use.