Pumpkin Soup & Thai Twist
I really, really love eating soup. And I love eating soup packed with flavor to make my body feel redeemed after all those Halloween Snickers. This soup has one million delicious flavors: the sweetness of caramalized pumpkin, honey nutty-ness from butter, the brightness of lemon, and coriander root that remind me my homeland.
Pumpkin is rich in flavor and fiber yet light on the butter and Coconut milk, Thai style pumpkin soup is an easy starter for this cold weather or a simple entrée that can be stored in the fridge and reheated for a fast and easy meal. This particular pumpkin soup has an Thai twist with the addition of ginger, and coconut milk; however, it is overwhelmingly sweet taste.
While you might want to use fresh pumpkin in baking, it’s a must when making homemade pumpkin soup. Yes, it takes a while for the pumpkin to roast or make pumpkin chips , but once the pumpkin is cooked through, the soup comes together in no time. Plus, roasting real pumpkin lets you reserve the pumpkin seeds and toast them for the topping.
The pumpkin makes the soup thick, fibrous, and slightly sweet, with fresh coriander on top makes it special. The coconut milk, honey and fresh ginger make this soup delicious.
- 200gm pumpkin.
- 100ml coconut milk
- 500 ml water
- ½ bunch coriander
- small knob of ginger chopped.
- 1 tbs honey
- seasoning ( himalayan salt)
- ½ lemon juice
- Heat a large saucepan over medium heat with butter. Add pumpkin and coriander root and ginger.
- Cook it until pumpkin caramelized. ( Golden brown color).
- Add 1 tbs honey.Cook it to get the more flavour.
- Once the pumpkin is soft add coconut milk and let it simmer to 5 minutes.
- Add water and bring it to boil. Take it of the heat.
- Place the whole lot in the blender add the seasoning ( himalayan salt and lemon juice).
- If soup is still thick add bit of water ( according to your taste).
- Serve with the coriander garnish.
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