Pumpkin Soup with Asian Flavors

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 6-8
  • About This Recipe

    “A nice variation on a very common (here in Australia at least) soup.”

    Ingredients

  • 1kgpumpkin, cut into 1 inch cubes
  • 1tablespoonpeanut oil
  • 2clovescrushed garlic
  • 1largechopped onion
  • 1teaspoonsambal oelek
  • 3tablespoonschopped lemongrass( , white part only)
  • 5cupswater
  • 1teaspoonchicken stock powder
  • 1tablespoonfish sauce
  • 1tablespoonlime juice
  • 1 1/2 cupscoconut milk
  • 4tablespoonsfresh basil
  • 2tablespoonsfresh coriander
  • Directions

  • Heat the oil in a large pan.
  • Add the garlic, onion, sambal oelek and lemon grass and cook until the onion is soft.
  • Add the pumpkin and cook, stirring for about 2 minutes.
  • Add the water, stock powder, sauce and juice.
  • Simmer, covered until the pumpkin is just tender.
  • Blend or process half the mixture and then return to the pan.
  • Add the coconut cream and the herbs-stir over heat until hot.
  • Reviews

  • “When I wrote “5 cups of water” I meant 5 US cups-or 1 litre, not 1.25 litre as an Aussie would read it.”

  • “This should be called “Heaven in a bowl”.I made this for lunch and it is sooooo good!I didn’t have any sambal oelek so I used a fresh thai chilli instead to get the spicy flavour. I also used about a half a cup of coconut milk powder instead of the coconut milk as I wanted it a bit thicker. Next time I’ll use 3 1/2 cups water and 1 1/2 cups coconut milk. Cooking this brought back all the smells of Thailand into my kitchen! (well not quite all of them, thank goodness)”

  • “We enjoyed this very much, the children were not expecting spicy asian flavours in a pumpkin soup, but they did enjoy it, and DH and I loved it.I was glad that you mentioned 1 litre, rather than 1.25, as that is how I would have interpreted 5 cups,1 litre worked perfectly.DH very much enjoyed half processed/half not, he hates it when I always want to blend my soups!The fresh herbs are a lovely touch.Excellent recipe, Jan, thank you! :D”

  • “Best pumpkin soup I’ve had! All the flavors work together great, with a refreshing punch from the sambal oelek,lime juice and lemongrass. I didn’t have the heart to cut up any of my pumpkins yet so cheated and made a half recipe with one 15 oz can pumpkin. It was done in 10 minutes total since I was able to skip Step #6. Easy and delicious; the reviewer that said *heaven in a bowl* was right on!”

  • “I cooked this the day my visitors arrived and it was given 5* from everyone. Easy to put together and it didn’t matter that it sat on the stove for a while, (well, up until step 6). Love the fresh flavour of the basil and coriander. A keeper for us :)”

  • “Absolutely delicious. I also used fresh chilli instead of sambal oelek, and used light evaporated milk with a couple of drops of coconut essence instead of coconut milk, to lower the fat content. I have several different recipes for pumpking soup – all with different flavours – and this would be one of my favourites.”

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