Best 3 Silky Coconut Pumpkin Soup Keg Bouad Mak Fak Kham Recipes
Looking for a creamy, flavorful, and exotic soup recipe that will transport your taste buds to a tropical paradise? Look no further than Keg Bouad Mak Fak Kham, a Cambodian pumpkin soup with coconut milk. This tantalizing dish combines the sweetness of pumpkin, creamy coconut milk, and aromatic spices like lemongrass, galangal, and kaffir lime leaves. Keg Bouad Mak Fak Kham is a symphony of flavors and textures, with the smooth, velvety broth contrasting with the tender chunks of pumpkin and the occasional crunch of roasted peanuts. It is a hearty and satisfying soup that is perfect for a cold day or as a light lunch. And the best part? It's surprisingly easy to make, with just a few simple steps and readily available ingredients. Whether you're a seasoned home cook or just starting out, Keg Bouad Mak Fak Kham is a recipe that will impress your family and friends. So why wait? Grab your ingredients and let's embark on a culinary journey to Cambodia with this delightful pumpkin soup.
Let's cook with our recipes!
SILKY COCONUT-PUMPKIN SOUP
This is a great soup that can be served with Asian or Western meals. If you can find pale, gray-green skinned pumpkin in Asian or Caribben markets, use that, or just use regular, orange pie pumpkins. This is a recipe I've adapted from "Hot Sour Salty Sweet" by Jeffrey Alford and Naomi Duguid
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened.
- Peel, cut the shallots lengthwise in half, and set aside.
- Clean the seeds from the pumpkin or butternut squash; cut into small 1/2-inch cubes- you should have about 4 1/2 to 5 cups cubed pumpkin.
- Place the coconut milk, broth, pumpkin cubes, shallots and coriander leaves in a large pot and bring to a boil; add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.
- Stir in the fish sauce and cook for another 2 to 3 minutes.
- Taste for salt and add a little more fish sauce if you so desire.
- At this point, you can serve immediately or let the flavor develop by letting stand for up to an hour, then reheat just before serving.
- Grind black pepper generously over each serving and garnish with a sprinkling of green onions, if you like.
- Leftovers freeze very well.
SILKY-COCONUT PUMPKIN SOUP
Number Of Ingredients 9
Steps:
- In a heavy skillet, or on a charcoal or gas grill, dry-roast or grill the shallots, turning occasionally until softened and blackened. Peel, cut the shallots lengthwise in half, and set aside. Peel the pumpkin and clean off any seeds. Cut into small 1/2 inch cubes. You should have 4 1/2 to 5 cups cubed pumpkin. Place the coconut milk, broth, pumpkin cubes, shallots, and coriander leaves in a large pot and bring to a boil. Add the salt and simmer over medium heat until the pumpkin is tender, about 10 minutes. Stir in the fish sauce and cook another 2 - 3 minutes. Taste for salt and add a little more fish sauce if you wish. The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving. Garnish with blak pepper and minced scallion greens. Leftovers freeze well.
PUMPKIN, SWEET POTATO, LEEK AND COCONUT MILK SOUP
This is a beautiful and flavorful soup that is made with pumpkin and sweet potato, and seasoned with onion and leek. Velvety coconut milk adds a nice finishing touch.
Provided by SEXYLISCIOUS
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and leek, and cook for a few minutes, until soft. Stir in the pumpkin, sweet potato, and vegetable broth. Bring to a boil, then cover and reduce heat to low.
- Simmer for about 15 minutes, until vegetables are tender. Mash vegetables coarsely using a potato masher. Stir in the coconut milk, season with salt and pepper, and serve.
Nutrition Facts : Calories 129.7 calories, Carbohydrate 18.4 g, Fat 5.4 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 260.6 mg, Sugar 5.1 g
Tips:
- Use fresh pumpkin for the best flavor and texture. If using canned pumpkin, be sure to drain it well.
- To make the soup extra creamy, use full-fat coconut milk. If you don't have coconut milk, you can use another type of milk, such as almond milk or soy milk.
- Add a pinch of cayenne pepper to the soup for a little bit of heat. You can also add other spices, such as curry powder or ginger.
- Serve the soup with a dollop of yogurt or sour cream. You can also garnish it with cilantro or chopped peanuts.
- This soup can be made ahead of time and reheated when you're ready to serve it.
Conclusion:
This silky coconut pumpkin soup is a delicious and easy-to-make dish that is perfect for a cold day. It is creamy, flavorful, and packed with nutrients. The soup is also a great way to use up leftover pumpkin puree. So next time you have some pumpkin puree on hand, be sure to give this soup a try. You won't be disappointed!
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