cream of pumpkin soup with coconut milk
I publish my authentic Thai Food Recipes here for all to enjoy around the world. The mild curry and ginger flavour is complemented by the sweetness of pumpkin and carrots. Links disclosure: Some links on this page go to affiliate partners where, without cost to you, we may receive a commission if you make a purchase. So get the cumin seed, coriander seed, and black pepper and grind away at them until they are well and truly ground and take in that smell as compensation. Take a deep breath for the fak ( ซุป ) because that is said rather like the crude word which I am not writing here, but again is pronounced shortly but with more of a ‘u’ sound than ‘a’ – like ‘fuk’. The first time I made this recipe I used Thai Kitchen brand coconut milk and it was much thicker than this Goya brand, so my final soup … Combine all of the ingredients except the heavy cream in your Crockpot or slow cooker. I tend not to add salt into my stock because a lot of Asian style food contains fish sauce which is already very salty. can pumpkin purée, NOT canned pumpkin pie filling. 5. Stir in the curry paste and cook 4-5 minutes over low heat, stirring with a wooden spoon. Then add in the brown sugar and stir around to coat the onions which will caramelize as you go. Watermelon Kale Salad With Apple and crushed Almonds, Food Accompaniments, Marinades and Sauces, Mushroom Soy Sauce Glazed Pork Chops (bone in). Once the soup is boiling, lower the heat (to low) and add the pumpkin puree, coconut milk, and the spices (cinnamon, nutmeg, allspice). Heat oil in Instant Pot at Saute Setting. Cook and stir for 3 to 5 minutes. The Video showing this recipe being cooked is near the top of the page – A convenient Jump Link to the video is below the description under here. They will also likely split the milk to first pass and second pass milk and label the bags accordingly – at least that is what you will get in Thailand. They have handles which makes the easy to handle. Lemongrass Pumpkin Soup with Coconut Milk (Pressure Cooker & Stovetop ¼ cup heavy cream (or coconut milk), for garnish ¼ cup pepitas (roasted pumpkin seeds), for garnish Peel the pumpkin, remove the pumpkin seeds, and cut the pumpkin flesh into 1-inch cubes. Select category by clicking the arrow to the right. You will also test for creaminess and spiciness, adding in more coconut cream or coconut milk to suit your taste. Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. 20 Cooking Tips That Will Save Your Life: 4everfeedingmyface is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means to earn by advertising and linking to products on Amazon.com. Heat and stir until the garlic starts to sizzle and then add the 1 level tablespoon of red curry paste. Cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds. So be careful not to under-estimate how much spiciness will come from just one tablespoon. Cook Time 35 mins. I think if I dehydrated the seeds first it would work but hey, they are cheap so I just buy a ready to eat packet from the shops – so much easier. Continue to add the coconut cream to thin the paste into a sauce-like consistency, until you have added about half the coconut cream. Ginger adds a lovely gentle warmth to this pumpkin soup with coconut milk and coriander (cilantro) adds a wonderful fragrant depth. Feel free to add vegetables from the fridge which are likely to go in the bin. Thank you for supporting my website , Links on our site may earn us an affiliate commission at no cost to you. If you want to make this soup for children then you will need to reduce the curry paste by at least half and test whether they like the taste of the cumin. Tips on how to organize and decorate your kitchen space. Place cooked pumpkin, chicken broth/stock, coconut milk, ginger, cumin and cinnamon into blender jug. I adapted it from a recipe I found on another website years ago. Pretty easy right but maybe sounds a little weird. Stir to combine all the ingredients. oz. So much so that I’ve been keeping a close eye on my allotment. You're Here: Home » Recipes » Soups & Wet Curries. Set aside for a minute. Heat up a dry frying pan (or skillet) and drop in the spices for a quick toasting. What’s better to use than good old coconut cream! For spider web topping, add sour cream and milk to a plastic squeeze bottle and shake well. It’s rich and creamy from substituting coconut milk for the more traditional dairy cream. Cut your pumpkin into manageable sized segments and scoop out the stringy central part … Sub water or vegetable broth to make … Stir in coconut milk; heat through. Even Thai children start eating food that is not spiced at all or very lightly spiced. After taking out the seeds and peeling off the skin, cut into small pieces – an inch or so in size. Saute onion in coconut oil in a medium saucepan until tender. Notes. For an extra decadent flourish, add a You will be surprised how far the spice goes in this soup. Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe. Coconut cream is immensely rich in vitamins and minerals. It's super tasty and a great serious crowd pleaser! Pour into bowls and drizzle in coconut cream to make a pretty pattern, gently sprinkle roasted pumpkin seeds on top and finish off with a sprig of parsley. Peel and cut the pumpkin, the potatoes, and the carrots into … To serve, heat a portion of … Reduce heat; simmer, covered, until flavours are blended, about 15 minutes. 1 cup pumpkin purée; 1 cup coconut milk* 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon ginger; 1 teaspoon dried chives, optional; 1/4 teaspoon red pepper flakes, optional; Homemade Coconut Milk: *For the freshest coconut milk make homemade coconut milk. Add stock, pumpkin and seasonings; whisk until blended. TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. or until cream cheese is completely melted and soup is heated through. Wash it down with a glass of cool water! Along with the fork, there is a cake server, pierced serving spoon and a serving spoon. Pumpkin is also a wonderful fall squash as it is in major abundance right now, and will be throughout all of winter. Thai coconut and chicken curry with pumpkin, Video on How to Make Thai Style Spicy Pumpkin Soup, Why You Want to Make Spicy Pumpkin Soup (Thai Style) at Home, What to Eat with Spicy Thai Style Pumpkin Soup, What to Know About the Spices in Thai Style Spicy Pumpkin Soup, The Interaction of Salt, Spice and Coconut Milk or Cream, Cooking Thai Style Spicy Pumpkin Soup for Children, Making Thai Style Spicy Pumpkin Soup Step by Step, Step 4 Making the Curry Paste with Coconut Milk, The Benefits of Yummly as a User or a Food Blogger, Quick & Easy Authentic Thai Chicken Massaman Curry Recipe – Massaman Gai, 3 Perfect Steamed Rice Cooking Methods – Pan, Steamer & Rice Cooker, Thai Wide Noodles in Gravy Seafood – Rad Na or Lad Na, Thai Spring Rolls with Dipping Sauce – Vegetarian Spring Rolls Recipe, 7 Food Safety & Food Storage Best Practices, Essentials to Stock Up On in an Emergency, Moderately Hot Chili Peppers Substitutions. If you like food adventures, you’d be glad to try our Pumpkin in coconut milk dessert after eating this soup to settle down the spice. This Creamy Pumpkin Soup recipe is made with coconut milk and spices to create a warming & comforting meal with some fantastic Fall flavors! As an Amazon Affiliate I earn Commission from qualifying purchases with no additional cost to you. If you must blend it hot then for pities sake please at least take these minimal precautions: After blending you need to make a final taste of the soup. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin. Pour in stock, bring to the boil and simmer for 20 minutes, till veg is soft. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Cut away the hard outer skin with a knife or a vegetable peeler and cut into pieces about 1 inch or so thick. Empty them out into another small bowl or with the spices if you want as they will all be added to the soup as we go later. Serve with toppings as desired. Thai pumpkin soup Add a touch of lemongrass, ginger, chilli and creamy coconut milk for a Thai twist on the traditional pumpkin soup. Return to stove and add the coconut cream … It’s super tasty and a serious crowd pleaser! It was one of the earliest recipes I shared and is one I still make regularly. The winter is coming and pumpkin soup will be on the menu. Take the garlic and crush it a bit in your mortar and pestle, then scrape it into your pan with a little cooking oil. Blend until super smooth. Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut. So our aim is to get somewhere near the taste and consistency we want and then to finish our seasoning after we blend it. Sub milk, cream, or evaporated milk if you don't have coconut, though the coconut plays nicely with the spices. And just a note that this recipe may be made vegan: Substitute olive oil for the butter, full-fat Saute onion in coconut oil in a medium saucepan until tender. After about a minute they will be done. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground … Pour your soup carefully into serving bowls and drizzle on a little reserved coconut cream to make it look pretty. Simmer with the lid on for 30-45 minutes until the pumpkin is soft and yields easily when poked with a fork. Heat the oil in the bottom of your soup pot and cook until they turn slightly translucent. Soup inspired by the pumpkin soup at The Picnic House in Portland and roughly adapted from my curried butternut soup. better to season later I think. This inexpensive squash is often overlooked because without a good recipe it can cloy the mouth and taste rather meh! Add vegetable broth; stir well. Over the years, I have taken my family recipes as well as ones borrowed from friends and adapted them to make them even tastier. I suggest you stick to one source so that over time you will be able to get an understanding of how much paste is enough and anyway adjust to the spice level you love. It is hard for me to be precise with the quantity of coconut cream because a) I don’t know how thick your cream is and b) I don’t know how creamy or spicy you want your soup. Sprinkle on a few tasty roasted pumpkin seeds you secretly bought from the shop and add a sprig of parsley for perfection. Just chop up the vegetables, add water and simmer with the heat on for about 45 minutes. You should know I am pretty lazy really and don’t like doing stuff manually if I can do it another way just as well. Remove from heat and cool a little before pureeing in a blender until smooth. Unlike the original recipe, it's made with milk or soy milk instead of heavy cream, so it's healthy and can be dairy-free! Pour the soup into a blender, filling only half way and working in batches if necessary; process until … If you can’t see the video you will find it here. Simple and elegant but wickedly indulgent! Season with salt and pepper to taste. The fall season is an opportunity to prepare it. yum yum! Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Another way that you can offset spiciness is with sugar but this is actually not quite as efficient as salt but is a great back up. Top up with water level with the top of the vegetables and bring to the boil. Heat a pan with about 1 tablespoon of olive oil and sizzle your chopped or sliced onions until they start to go translucent which will take a couple of minutes. Serve it to start off a gourmet meal or in a large bowl with a dinner roll on the side. Cut up the pumpkin into manageable sized pieces and remove the stringy, pappy inside section holding the seeds. Adjust spices for your tastes... the cayenne is to my liking, so a bit on the spicy side. I am not going to explain making the vegetable stock step by step since it is explained in the recipe below and is childishly simple. it is transliterated with an ‘a’ rather than a ‘u’ so as not to offend! To make Coconut Pumpkin soup, sway the heavy cream for half a can of unsweetened coconut milk (not low-fat) Making Keto Pumpkin Soup in the Slow Cooker – You could also make pumpkin soup in the slow cooker. The best way is to use coconut cream because the coconut cream fat (or, generally speaking, any other dairy fat such as a nut butter2 even) binds to the spice molecules (capsaicin) to take them off your tongue and reduce the level of heat you feel. You can reserve some of these seeds for toasting as a garnish but every time I try this they turn out a bit soft and frankly naff. Plus we added our very own homemade coconut cream! Add in your vegetable stock, the pumpkin pieces drained from the saltwater, and all the rest of the ingredients holding back 1 cup of coconut cream. If you wish, you can use heavy whipping cream instead of coconut milk. If you make this Cream Of Pumpkin Soup Recipe please let me know in the comment section below or snap a photo and tag me on Instagram @4everfeedingmyface.com. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Gold serving utensils. This dairy free pumpkin soup is one of my absolute favourite autumn soups. I just love these gold serving utensils. Reheat on low if needed. Prep Time 10 mins. Coconut cream contains high levels of some of the crucial minerals like, iron, calcium, potassium, magnesium and zinc. After your 45 minutes is up, lift off the lid and take a taste of your soup. Anyway, vegetable broth is better! They are perfect for soup, cereal, stew, chill, dips and sauces! If you look at 8 cups of vegetable stock compared with a little tablespoon of red curry paste you might be led to the false conclusion that 1 tablespoon of paste will be simply overwhelmed by the stock, adding little to the taste. You can roast your own pumpkin in the oven for this recipe, or opt to use canned pumpkin. Add pureed pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Crush the garlic or slice and cook in a little oil for about 1 minute and then add in the red curry paste and stir. Since most children do not much like their mouths to burn when they eat food, they are more often than not picky about how spicy their food is. Pumpkin Soup can be horribly bland and taste cloying in your mouth. Hold down the lid of the blender firmly … Note that salt offsets spiciness but too much will make the dish taste too salty. A Quick and Healthy One-pot Meal Plus we added our very own homemade coconut cream! Serve soup immediately and garnish with thyme and bacon bits (optional). Place the cumin and coriander seeds and black peppercorns into a mortar and grind with a pestle to release the aromas. Note that I’ve made my soup with butternut pumpkin, which … Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. Stir in vegetable stock, coconut milk, and pumpkin and bring to a boil. You can also use a spice mill or electric spice grinder but it is not quite the same. Take a large bowl and part fill with water. Thick and creamy pumpkin soup. Cream of Pumpkin Soup . We need to bring in the tastes of savory, sweet and salt though for this soup we will replace the sour with deliciously creamy coconut milk or cream. Ordinary pumpkin soup tastes rather bland and for Thais that just will not do. And because coconut milk is lactose-free, it is a popular choice among vegans and those with lactose intolerance. Remove from the pot and set aside for a minute. Melt butter in a saucepan and add pumpkin, ginger, carrots and onions. I find it easiest using the peeler and just use the knife to get the skin deeper inside. You’ll just end up with a slightly different taste – it is not critical to the overall dish. This curried pumpkin soup is a hearty, one-pot meal. It also contains a significant amount of vitamin C and E. One cup of coconut cream (about 240 gm) contains 13 gm carbohydrates, 5 gm fiber, 5 gm protein and 57 gm fats, mainly saturated fats. Or perhaps our simple Thai coconut and chicken curry with pumpkin? I am a Thai mum and love cooking for my children. To make Coconut Pumpkin soup, sway the heavy cream for half a can of unsweetened coconut milk (not low-fat) Making Keto Pumpkin Soup in the Slow Cooker – You could also make … Bacon bits are optional! 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