 Recipe ideas
Thai Pumpkin Soup
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Hayseed
posted:
11-May-2011 13:52
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#1
Many years ago (over 10) there was a recipe for Thai pumpkin soup that I did and, dare I beat my drum, I've never tasted better (it was the recipe, not my skill). I've lost the recipe and don't have the mag that old anymore.
Can anyone help please? It was a very involved and complicated ingredient list.
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annegeelong
posted:
31-May-2011 14:54
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#2
Sorry I don't have that recipe but there is a great & easy Thai pumpkin soup recipe in delicious magazine (sorry Gourmet Traveller!) - just go to taste.com.au & search for it. Hope it's as good as the one you remember!
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annegeelong
posted:
09-June-2011 17:02
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#3
Originally Posted by: annegeelong
Sorry I don't have that recipe but there is a great & easy Thai pumpkin soup recipe in delicious magazine (sorry Gourmet Traveller!) - just go to taste.com.au & search for it. Hope it's as good as the one you remember!
Sorry, I should have been more specific - it's Thai pumpkin soup with coriander pesto - it cheats & uses curry paste, so is very quick & easy, but tastes great!
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Disillusionist
posted:
14-June-2011 09:11
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#4
This one is really nice and pretty easy as well. Just in case you don't find the original.
Thai pumpkin soup
1 small fresh red chilli, seeded and chopped
1 stem lemongrass, white part only, sliced finely
1 teaspoon ground coriander
1 tablespoon chopped fresh ginger
2 cups (500 ml) vegetable stock (chicken would be good too - SC)
2 tablespoons oil
1 onion, finely chopped
800g pumpkin flesh, chopped (you need about a 1.5kg pumpkin to get 800g flesh)
1.5 cups (375ml) coconut milk
3 tablespoons chopped fresh coriander
2 teaspoons shaved palm sugar or soft brown sugar
extra coriander leaves, to garnish
Place the chilli, lemongrass, ground coriander, ginger and 2 tablespoons stock in a food processor, and process until smooth.
Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the spice paste and cook, stirring, for 1 minute.
Add the pumpkin and remaining stock. Bring to the boil, then reduce the heat and simmer, covered, for 15-20 mins, or until the pumpkin is tender. Cool slightly then process in a food processor or blender [I just use a stick blender directly in the saucepan - SC] until smooth. Return to the cleaned pan, stir in the coconut milk, coriander and palm sugar, and simmer until hot. Garnish with the extra coriander leaves.
Serves 4
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Graham
posted:
25-June-2011 09:16
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#5
A Rose is A Rose but when is a Pumpkin a Pumpkin. I am in Vancouver BC, and I am trying to find the type of pumpkin that is referred to in Australian recipes. What type of squash is it? What we call pumpkin here is that big orange one that is used at Halloween and in our pumpkin pie. Thank you.
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Susieq
posted:
10-July-2011 00:48
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#6
Hi Graham my favourite pumpkin for soup is called butternut pumpkin it's sweet and has alot of flavour
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krad
posted:
21-February-2012 15:12
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#7
Originally Posted by: Disillusionist
This one is really nice and pretty easy as well. Just in case you don't find the original.
Thai pumpkin soup
1 small fresh red chilli, seeded and chopped
1 stem lemongrass, white part only, sliced finely
1 teaspoon ground coriander
1 tablespoon chopped fresh ginger
2 cups (500 ml) vegetable stock (chicken would be good too - SC)
2 tablespoons oil
1 onion, finely chopped
800g pumpkin flesh, chopped (you need about a 1.5kg pumpkin to get 800g flesh)
1.5 cups (375ml) coconut milk
3 tablespoons chopped fresh coriander
2 teaspoons shaved palm sugar or soft brown sugar
extra coriander leaves, to garnish
Place the chilli, lemongrass, ground coriander, ginger and 2 tablespoons stock in a food processor, and process until smooth.
Heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes. Add the spice paste and cook, stirring, for 1 minute.
Add the pumpkin and remaining stock. Bring to the boil, then reduce the heat and simmer, covered, for 15-20 mins, or until the pumpkin is tender. Cool slightly then process in a food processor or blender [I just use a stick blender directly in the saucepan - SC] until smooth. Return to the cleaned pan, stir in the coconut milk, coriander and palm sugar, and simmer until hot. Garnish with the extra coriander leaves.
Serves 4
I am new to Gourmet Traveller and will have to try your wonderful recipe. It sounds devine.
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