Best 2 Spicy Thai Canned Pumpkin Soup With Coconut Cream Recipes
Embark on a culinary journey to Thailand with our tantalizing Spicy Thai Canned Pumpkin Soup with Coconut Cream. This symphony of flavors combines creamy pumpkin, zesty spices, and the richness of coconut cream for a delightful and comforting dish.
**1. Spicy Thai Canned Pumpkin Soup with Coconut Cream:**
Indulge in a harmonious blend of sweet pumpkin, fiery chili peppers, and aromatic lemongrass in this creamy coconut-based soup. A touch of ginger adds a refreshing kick, while the addition of lime juice brightens the flavors.
**2. Thai Pumpkin Soup:**
Savor the authentic taste of Thailand with this classic Thai pumpkin soup. Coconut milk lends a velvety texture to the sweet pumpkin puree, while galangal, lemongrass, and kaffir lime leaves create a fragrant and flavorful broth. A hint of chili heat adds a delightful warmth to this comforting soup.
**3. Pumpkin Coconut Soup with Chicken:**
Calling all chicken lovers! This recipe elevates the classic pumpkin coconut soup with tender chicken pieces. The chicken is simmered in a flavorful broth infused with lemongrass, galangal, and kaffir lime leaves, resulting in a hearty and satisfying soup.
**4. Pumpkin Soup with Coconut Milk and Curry:**
Experience a delicious fusion of flavors with this pumpkin soup enhanced by the warmth of curry. Mild red curry paste brings a subtle heat and aromatic depth to the creamy pumpkin coconut soup, creating a captivating culinary experience.
**5. Thai Chicken Pumpkin Soup:**
Enjoy a medley of Thai flavors in this chicken pumpkin soup. Coconut milk and pumpkin puree create a smooth and rich base, while lemongrass, galangal, and kaffir lime leaves impart a distinctive Thai aroma. Tender chicken pieces add a protein-packed element to this flavorful soup.
**6. Canned Pumpkin Soup with Coconut Milk:**
For a quick and easy version, this canned pumpkin soup with coconut milk is a lifesaver. Simply combine canned pumpkin, coconut milk, vegetable broth, and a blend of spices. In no time, you'll have a comforting and flavorful soup ready to warm your soul.
THAI PUMPKIN SOUP
This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Quick 'n' easy!
Provided by BRIGIT
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 20.9 g, Cholesterol 8 mg, Fat 25 g, Fiber 2.4 g, Protein 5.4 g, SaturatedFat 18.6 g, Sodium 404.8 mg, Sugar 4.1 g
COCONUT CURRY PUMPKIN SOUP
Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk.
Provided by Kelly Senyei
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a medium saute pan over medium-low heat. Add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent, about 10 minutes.
- Combine the onion mixture, pumpkin puree and chicken stock in a blender until smooth.
- Transfer the soup to a large pot, whisk in the coconut milk and cook over medium heat, stirring occasionally, until it warmed through, about 10 minutes. Taste the soup and season with the salt and pepper.
- Serve the soup in bowls. Garnish with the sour cream and chopped pumpkin seeds. Serve with lime wedges, if desired.
Tips:
- Choose the right pumpkin: Look for a pumpkin that is small and firm, with a deep orange color. Avoid pumpkins that are bruised or have soft spots.
- Roast the pumpkin before using it: Roasting the pumpkin brings out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast the pumpkin at 400 degrees Fahrenheit for 45 minutes to 1 hour, or until it is tender.
- Use a good quality coconut cream: Coconut cream is a key ingredient in this soup, so it's important to use a good quality brand. Look for a coconut cream that is thick and creamy, and avoid brands that contain added sugar or preservatives.
- Don't be afraid to experiment with the spices: This soup is very versatile, so you can adjust the spices to your liking. If you like a spicy soup, add more red pepper flakes or cayenne pepper. If you prefer a milder soup, reduce the amount of spices or omit them altogether.
- Serve the soup with your favorite toppings: This soup is delicious served with a variety of toppings, such as cilantro, lime wedges, roasted peanuts, or crispy shallots.
Conclusion:
This spicy Thai canned pumpkin soup with coconut cream is a delicious and easy-to-make soup that is perfect for a cold day. The soup is creamy, flavorful, and has just the right amount of spice. It's also a great way to use up leftover pumpkin. So next time you have a can of pumpkin on hand, give this soup a try. You won't be disappointed!
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