Thai Spicy Pumpkin Soup
This Thai Spicy Pumpkin Soup, inspired by Annabel Langbein, is a warm and flavorful dish perfect for any occasion.
Made with fresh coriander, ginger, garlic, and a hint of chili, this soup combines tender pumpkin with creamy coconut milk, fish sauce, and lime juice for a deliciously balanced taste.
Serve it topped with extra coconut milk and fresh coriander leaves for a delightful Thai-inspired meal. Enjoy the rich flavours of this Annabel Langbein Thai Pumpkin Soup!
Ingredients:
▪️ 1 bunch coriander with roots
▪️ 1 tablespoon vegetable oil
▪️ 1 brown onion, finely chopped
▪️ 3cm piece ginger, peeled and grated
▪️ 2 garlic cloves, crushed
▪️ 1 small red chili, deseeded and finely chopped
▪️ 1kg pumpkin, deseeded, peeled, and chopped
▪️ 400ml coconut milk
▪️ 2 tablespoons fish sauce
▪️ 2 tablespoons lime juice (or lemon juice)
▪️ 2 teaspoons brown sugar
Method:
1. Wash the coriander. Finely chop the root and 2cm of the stalk. Roughly chop the leaves and refrigerate.
2. Heat the oil in a large, deep saucepan. Add the chopped coriander root and stalk, onion, ginger, garlic, and chili. Stir and cook for 3 minutes or until the onion is tender. Add the pumpkin and 2 cups of cold water. Bring to a boil, reduce heat, and simmer for 20 minutes or until the pumpkin is tender. Cool slightly.
3. Transfer half of the pumpkin mixture to a food processor and process until smooth. Pour into a bowl. Puree the remaining pumpkin mixture. Return all the puree to a clean saucepan. Add 1 cup of the coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer.
4. Ladle the soup into bowls and serve topped with the remaining coconut milk and coriander leaves.
Made with fresh coriander, ginger, garlic, and a hint of chili, this soup combines tender pumpkin with creamy coconut milk, fish sauce, and lime juice for a deliciously balanced taste.
Serve it topped with extra coconut milk and fresh coriander leaves for a delightful Thai-inspired meal. Enjoy the rich flavours of this Annabel Langbein Thai Pumpkin Soup!
Ingredients:
▪️ 1 bunch coriander with roots
▪️ 1 tablespoon vegetable oil
▪️ 1 brown onion, finely chopped
▪️ 3cm piece ginger, peeled and grated
▪️ 2 garlic cloves, crushed
▪️ 1 small red chili, deseeded and finely chopped
▪️ 1kg pumpkin, deseeded, peeled, and chopped
▪️ 400ml coconut milk
▪️ 2 tablespoons fish sauce
▪️ 2 tablespoons lime juice (or lemon juice)
▪️ 2 teaspoons brown sugar
Method:
1. Wash the coriander. Finely chop the root and 2cm of the stalk. Roughly chop the leaves and refrigerate.
2. Heat the oil in a large, deep saucepan. Add the chopped coriander root and stalk, onion, ginger, garlic, and chili. Stir and cook for 3 minutes or until the onion is tender. Add the pumpkin and 2 cups of cold water. Bring to a boil, reduce heat, and simmer for 20 minutes or until the pumpkin is tender. Cool slightly.
3. Transfer half of the pumpkin mixture to a food processor and process until smooth. Pour into a bowl. Puree the remaining pumpkin mixture. Return all the puree to a clean saucepan. Add 1 cup of the coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer.
4. Ladle the soup into bowls and serve topped with the remaining coconut milk and coriander leaves.
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