I love food science! The flavor combo of the pumpkin with coconut milk, garlic, hot peppers, turmeric, and curry is like the very essence of fall comfort foods. Pumpkin Curry Soup with Coconut Milk + Honey Cumin Pumpkin Seeds. Don’t skimp on the yogurt and pumpkin seeds; they really complete the dish. Most of the spicy heat comes from the red curry paste in this spicy pumpkin soup recipe. Today I propose a delicious and orange pumpkin cream soup with coconut milk and fresh ginger. Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy Tag me with #TASTYTHAIEATS – I love to see your ideas! 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 … Plus we added our very own homemade coconut cream! Or perhaps our simple Thai coconut and chicken curry with pumpkin? TastyThais.com is an Amazon Associate and earns from qualifying purchases without any cost to you at all. https://www.recipessimple.com/dairy-free-creamy-pumpkin-soup Select category by clicking the arrow to the right. Put in the pumpkin, stock and salt. But at least they have learned to compromise ha ha. Bring to a boil; cover, reduce heat, and simmer 10 minutes. You could also use chicken broth but why mess up a recipe that you can easily turn into a vegetarian or vegan version by switching out the fish sauce (and for vegans checking the red curry paste is suitable). The amount of water affects the thickness and you will find that the cream from the first water passing through will result in the thickest milk/cream. Add coconut milk, salt, pepper and soy sauce. 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. They compliments my pictures and we need beautiful pictures. Just chop up the vegetables, add water and simmer with the heat on for about 45 minutes. Thai pumpkin and coconut cream soup. Cream of Pumpkin Soup . 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. When you turn it over only one or two drops should come out slowly, then you have the right consistency. Serve it to start off a gourmet meal or in … Storing in smaller bags is much more convenient both from the storage and use point of view.! Cooking is all about choice so I choose to do it in different ways as I please – it makes no difference to the end result really anyway. With my children, there is a wide range of how much spice and what spice is liked. organic chicken broth (homemade or sodium-free boxed) Once cooked, use a stick or upright blender to puree the soup. Cream of Pumpkin soup Jamaican style is a smooth, rich, mildly flavored milk based soup served warm without any frills required. And just a note that this recipe may be made vegan: Substitute olive oil for the butter, full-fat Add stock, pumpkin and seasonings; whisk until blended. (Btw, if you’re wondering what you should do with the rest of the pumpkin puree, you can try making this pumpkin cake dessert in the microwave!) Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe. 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. It's super tasty and a great serious crowd pleaser! can organic, full fat coconut milk (BPA-free, gum-free) 16 oz. Make it dairy free: Use coconut milk, not heavy cream. 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. 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. Note: One cup of coconut cream can provide about 552 calories, which means that coconut milk is high in calories and hence, should be consumed in small amounts. If you blend the soup hot take extreme care. Heat your soup pot and roast the ground spices without oil in the dry pan for about 1 minute – until you can start to smell the aroma. Thick and creamy pumpkin soup. Stir to combine all the ingredients. This post contains affiliate links. Allow the soup to cool and then blend in small batches to a smooth consistency. Product prices and availability are accurate as of the date/time indicated and are subject to change. That means it is cheap, accessible, and just waiting to be made into a creamy pumpkin soup. 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. You will be surprised how far the spice goes in this soup. So our aim is to get somewhere near the taste and consistency we want and then to finish our seasoning after we blend it. It’s a set of 4 bowl each holding 20 Ounces. oz. You can roast your own pumpkin in the oven for this recipe, or opt to use canned pumpkin. 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. Season with salt and pepper to taste. 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. 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. It was one of the earliest recipes I shared and is one I still make regularly. Feel free to add vegetables from the fridge which are likely to go in the bin. 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. The mild curry and ginger flavour is complemented by the sweetness of pumpkin and carrots. Remove from the pot and set aside for a minute. This pumpkin coconut soup is made with coconut milk, which also has health benefits. Drop these in saltwater to help soften the flesh and begin the seasoning process. Simmer for 45 minutes with the lid on the saucepan to reduce evaporation. Stir in coconut cream and heat through. Simple and elegant but wickedly indulgent! The spiciness that comes from the red curry paste will also depend a lot on the brand you use, whether it is packeted or made in-store as well as the recipe used. This Cream of Pumpkin Soup is bursting with nutrients and it's perfect for the fall season . 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. You will almost certainly need more salt to adjust. I just love these gold serving utensils. Makes approximately 5 cups of soup. After about a minute they will be done. Pretty easy right but maybe sounds a little weird. You will almost certainly need to add at least a teaspoon of sea salt and then taste again, adding more in one half teaspoon steps. The winter is coming and pumpkin soup will be on the menu. or until cream cheese is completely melted and soup is heated through. This dairy free pumpkin soup is one of my absolute favourite autumn soups. 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. As for coconut cream and coconut milk – there is no consistency over the thickness and so you can find coconut milk that is quite thick and coconut cream that is quite thin. Add pureed pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Return to stove and add the coconut cream … Prep Time 10 mins. Ginger adds a lovely gentle warmth to this pumpkin soup with coconut milk and coriander (cilantro) adds a wonderful fragrant depth. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Season with salt and pepper, to taste. So to order it is just ‘kor soup fak tong ka’ for girls or ‘kor soup fak tong khrap’ for guys. Notes. Bag 1 is the thicker milk and the unmarked bag or bag 2 the thinner second water press. 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. Add vegetable broth; stir well. Melt butter in a saucepan and add pumpkin, ginger, carrots and onions. Transfer pumpkin puree back to pot and stir in coconut milk. I am a Thai mum and love cooking for my children. Sub water or vegetable broth to make … Stir in vegetable stock, coconut milk, and pumpkin and bring to a boil. Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground … They have handles which makes the easy to handle. Stir in the curry paste and cook 4-5 minutes over low heat, stirring with a wooden spoon. Since it is a savory soup we’ll add a little spice in the form of red curry paste, coriander seed, cumin seed, and a few black peppercorns. 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. Pumpkin is also a wonderful fall squash as it is in major abundance right now, and will be throughout all of winter. Add vegetable broth; stir well. Cook and stir for 3 to 5 minutes. You can also use a spice mill or electric spice grinder but it is not quite the same. it is transliterated with an ‘a’ rather than a ‘u’ so as not to offend! Today I'm revisiting (and I'm starting with a favourite, my Thai Pumpkin Soup with Coconut Milk Recipe. Add the butternut squash chunks and all other ingredients except for the roasted desiccated coconut. Take your pumpkin segments and use a vegetable peeler or a knife to peel away the hard skin from the flesh. 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. What’s better to use than good old coconut cream! Because it's a fine choice, and it's so easy! Pour the soup into a blender, filling only half way and working in batches if necessary; process until … Heat up a dry frying pan (or skillet) and drop in the spices for a quick toasting. ;) And one 14oz. The addition of the lemongrass and the other popular Asian ingredients make a slightly aromatic vegetable stock that is well suited to Asian themed cooking. Serve it to start off a gourmet meal or in a large bowl with a dinner roll on the side. Cut up a few slices of fresh bread and butter and enter pumpkin heaven! We use coconut milk or coconut cream rather than heavy cream because it is healthier and gives a lovely faint coconut taste to add to the complex flavors of this simple soup. I really hope you enjoy this dish and if you cook it I would love to hear your comments below so please come back and let me know how it turned out for you. Note that salt offsets spiciness but too much will make the dish taste too salty. 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. Cut up the pumpkin into manageable sized pieces and remove the stringy, pappy inside section holding the seeds. 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. Then add in the brown sugar and stir around to coat the onions which will caramelize as you go. Add a dollop of cultured coconut milk for a wholesome and healthy dinner. Anyway, vegetable broth is better! After your 45 minutes is up, lift off the lid and take a taste of your soup. You’ll just end up with a slightly different taste – it is not critical to the overall dish. 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. Gold serving utensils. Top up with water level with the top of the vegetables and bring to the boil. Watermelon Kale Salad With Apple and crushed Almonds, Food Accompaniments, Marinades and Sauces, Mushroom Soy Sauce Glazed Pork Chops (bone in). Saute onion in coconut oil in a medium saucepan until tender. 1 15-oz. This is my favorite soup! Coconut milk and cream are made by pressing water through the white flesh from the inside of coconuts. 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. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window). 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 … Add in the vegetable stock, the fish sauce and the honey and bring to a simmer. Bring … Tips on how to organize and decorate your kitchen space. That said you may find a knife easier. So much so that I’ve been keeping a close eye on my allotment. Combine all of the ingredients except the heavy cream in your Crockpot or slow cooker. Finely chop the onion and the garlic. Bring to the boil and then reduce the heat, cover and simmer for 45 minutes. Ingredients. Puree until smooth. Put in the pumpkin, stock and salt. If you add the salt to the stock then you run the risk of the dish you use it in becoming overly salty. Stir to mix in adding a little coconut milk to help the ingredients into a paste. Stir in coconut milk; heat through. So be careful not to under-estimate how much spiciness will come from just one tablespoon. Anyway, part of the fun is testing different ingredients. At the very least ensure you do not fill the blender more than half full, ensure to cover the entire top with a thick cloth or towel and start blending at the lowest speed and increasing gradually. I adapted it from a recipe I found on another website years ago. If you wish, you can use heavy whipping cream instead of coconut milk. 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