Thai Style Pumpkin Soup Recipe

When its winter and cold, can pumpkin and soup be far behind? Classic, comforting and with a delightful Thai twist, this pumpkin soup can be enjoyed can be enjoyed just as it is or sprinkled with croutons and garnished with coriander. Pumpkins are healthy and nutritious and this Thai variety is especially spicy and delectable. Red pumpkin is the commonest ingredient for soups since it preserves body temperature. Whether enjoyed at breakfast with toast or early dinner with bread, this soup with its characteristic ginger flavour and refreshing coconut milk is a meal all unto itself. Children love its taste and the spice can be adjusted according to people’s sensitivity to heat.

Cooking time
30 min
Serves
6
0
1
133
CALORIES

Ingredients

    • Saffola Active Oil – 1 tbsp
    • Garlic – 1 tsp ( Finely chopped )
    • Ginger – 1 tsp ( Finely chopped )
    • Onion – 2 tbsp ( Chopped )
    • Thai red curry paste – 1 tsp
    • Chicken stock – 4 cups
    • Pumpkin – 200 g ( Peeled and chopped )
    • Saffola plain oats – ½ cup
    • Salt to taste
    • Freshly cracked black pepper – ¼ tsp
    • Coconut milk – 2 tbsp
    • Lemon juice – 1 tbsp
    • Fresh coriander – 1 tsp ( Chopped )
    • Red chilli flakes – ½ tsp
    • Roasted peanuts – 1 tbsp

How to make Thai Style Pumpkin Soup

    • Heat Saffola Active oil in a pan.
    • Once the oil is hot, add garlic, ginger and onion and fry for 3-4 minutes.
    • Add red curry paste and fry for another minute.
    • Add chicken stock, Pumpkin, saffola plain oats, salt, pepper and sugar and bring the mixture to a boil.
    • Simmer the heat and let the soup cook for 20-25 minutes.
    • Remove the pan from heat and let the soup cool down a bit.
    • Blend the soup in a blender to make a smooth puree.
    • Add coconut milk and lemon juice and mix well.
    • Heat the soup again before serving.
    • Garnish with fresh cream, cilantro, chilli flakes and roasted peanuts.
    • Serve hot.

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