Spicy Pumpkin Soup
Savor a creamy coconut pumpkin soup with fragrant spices, paired with crispy roasted pumpkin seeds for a delicious and satisfying meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wingyip.com.
Cooking tools:
- Food processor
- Blender
- Stockpot
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spoon
- Ladle
- Serving bowl
- Paper towel
- Spatula
Ingredients
- 1kg pumpkin, peeled and cut into large chunks, reserve seeds
- 1 litre chicken (or vegetable) stock
- 200ml + 50ml Mai Siam Coconut Milk, shaken well
- 2 tbsp coconut oil (or vegetable oil)
- 1 large onion, diced
- 1 bunch coriander stalks
- 2 cloves garlic, roughly chopped
- 1 stalk lemongrass, outer layers removed and roughly chopped
- 2 tbsp Mai Siam Sriracha Sauce
- 1 tsp tumeric powder
- 2 tbsp lime juice
- 1 tsp fish sauce
- 1 tbsp olive oil
- 1 tbsp salt
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