Top 5 Quick & Easy Winter Soups: No 3 (Thai) Pumpkin Soup Recipe

thai-pumkin-soup-recipe-with-prawns

Another winter warmer that can be made in 20-30 minutes. Pop it in a thermos to take to Saturday sport, or enjoy in the warm.

Pumpkin Soup Recipe Ingredients

  • 500g pumpkin (I find Queensland Blue or Jap pumpkins have the best flavour for this recipe), skin removed and cut into 5cm cubes
  • 2 brown onions, finely chopped
  • Olive oil
  • 1 carrot, finely diced
  • 750ml chicken stock (I use Campbell’s liquid stock if I don’t have any home made)
  • Pinch freshly ground nutmeg
  • Salt and pepper to taste
  • Fresh chives, finely chopped
  • Sour cream

Pumpkin Soup Recipe Method

Heat the olive oil in a large heavy based saucepan and gently saute the onions with the nutmeg until the onions are slightly golden. Add carrot, pumpkin and chicken stock and stir to combine. Bring to the boil, then simmer until the pumpkin is soft. Remove from the heat and puree the soup in a blender or using a hand blender until smooth, then season with salt and pepper to taste.

Garnish each bowl with a dollop of sour cream and some chives and serve with fresh crusty bread for dipping.

Thai Pumpkin Soup Recipe Variation

Ingredients as per above recipe, omitting the nutmeg, chives and sour cream, plus the below:

  • 1-2 tbsp Thai red curry paste
  • 100ml coconut cream
  • Handful fresh coriander (cilantro), finely chopped
  • 3 green prawns per person (optional)
  • Garlic, finely chopped or freshly pressed (optional)
  • Olive oil (optional)

When frying the onion add 1-2 tablespoons of Thai red curry paste (the amount will vary depending on how hot your curry paste is, I use ‘Serious Salsa & Sauces – Thai Red Curry Paste’ and only need 2 tsps, but if using a supermarket brand you may need more) and fry until the onion is golden brown and the paste starts to release its aroma. Follow the rest of the recipe and once pureed, stir in the coconut cream.

Heat a small glug of olive oil in a frypan and fry the prawns for a few minutes until they start to colour and curl. Quickly add the garlic and shake the pan vigorously then allow to cook for a further minute.

Serve soup garnished with chopped coriander and freshly fried garlic king prawns.