Thai Pumpkin Soup

Ingredients

• 1.2 kg Butternut Pumpkin (peeled, seeded, cut into medium‑large chunks)
• 2 medium Red Onion (peeled and diced)
• 3 cloves Garlic (peeled and grated)
• 25 g Fresh Ginger (peeled and grated)
• 25 g Cilantro Roots (washed and roughly chopped)
• 25 g Cilantro Leaves and Stems (roughly chopped)
• 1 long Red Chili (sliced thin for garnish (optional))
• 1.5 tbsp Olive Oil (extra virgin)
• 1 tsp Sea Salt Flakes (to taste)
• 2 stalks Lemongrass (bruised to release flavor)
• 4 pieces Kaffir Lime Leaves (whole)
• 1 liter Vegetable Stock (low‑sodium)
• 400 ml Coconut Milk (full‑fat, one can)

Instructions

1. Prepare the Pumpkin

   Peel the pumpkin, halve it, remove the seeds, slice each half into strips, rotate 90°, and dice into medium‑large chunks.

   Time: PT10M

2. Dice the Onions

   Trim the ends off the red onions, halve them, peel, slice into strips, rotate 90°, and dice into medium‑large pieces.

   Time: PT5M

3. Grate Garlic and Ginger

   Peel the garlic cloves and ginger, then grate both using the largest side of the grater.

   Time: PT3M

4. Rough Chop Cilantro

   Roughly chop the cilantro roots and separately chop the leaves and stems.

   Time: PT3M

5. Slice Red Chili (Optional)

   Remove the stem and slice the chili thin for garnish.

   Time: PT2M

6. Sauté Aromatics

   Heat the large pot over high heat, add olive oil, then add the diced red onion, grated garlic, and grated ginger. Stir continuously for 2 minutes.

   Time: PT2M

   Temperature: high heat

7. Add Herb Aromatics

   Add the chopped cilantro root and bruised lemongrass stalks to the pot and sauté for another 2 minutes.

   Time: PT2M

   Temperature: medium-high

8. Add Pumpkin and Season

   Stir in the diced pumpkin, sea salt flakes, and kaffir lime leaves. Cook, stirring, for 5 minutes until the pumpkin is lightly coated and begins to soften.

   Time: PT5M

   Temperature: medium

9. Add Stock and Bring to Boil

   Pour in 1 liter of vegetable (or chicken) stock, scrape the bottom of the pot, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: boiling

10. Simmer Soup

    Reduce heat to medium and simmer uncovered for 30 minutes, or until the pumpkin is completely tender.

    Time: PT30M

    Temperature: medium

11. Remove Herb Pieces

    Using tongs, fish out the lemongrass stalks and kaffir lime leaves; discard them.

    Time: PT1M

12. Blend Until Smooth

    Add the chopped cilantro leaves to the pot and blend the soup with an immersion blender until completely smooth.

    Time: PT2M

13. Finish with Coconut Milk

    Stir in 400 ml of coconut milk, heat for 1 minute, then taste and adjust seasoning if needed.

    Time: PT3M

    Temperature: medium

14. Serve

    Ladle the soup into bowls or mugs, garnish with sliced red chili and fresh cilantro, and serve with toasted bread on the side.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

3g

Carbohydrates

20g

Fat

22g

Fiber

3g