Pumpkin Soup Thai-Style – Vermont Organic Farm | Cedar Circle Farm & Education Center
Warm and spicy, this soup is a perfect fall dinner with a delicious Thai twist.
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Cooking tools:
- Blender
- Steamer basket
- Spice grinder
- Mortar and pestle
- Pepper mill
- Dutch oven
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Fine-mesh sieve
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
- Ladle
- Serving bowl
Ingredients
- 1 small pie pumpkin
- 1/2 bulb celeriac
- 2 Tbsp butter (or use coconut oil to make vegan)
- 1 to 2 Tbsp Thai red curry paste (mae ploy)
- 2 tsp coriander seeds freshly ground
- 2 tsp green cardamom pods smashed
- 2 leeks finely sliced
- 2 celery ribs finely sliced
- 14-oz can full-fat coconut milk
- 4 cups stock (vegetable or chicken) preferably homemade
- 2 lemongrass stalks chopped
- 1 kaffir lime leaf or 1 lime zested & juiced
- 2 Tbsp fish sauce (nam pla) omit if making vegetarian
- 1 Thai red chili (prik chi fa) fresh or dried
- cilantro as garnish
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