Name: Tangy Pumpkin Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4 or 6 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 clove garlic, chopped; 1 teaspoon palm or brown sugar; 2 fresh hot red or green chilies, preferably Thai (deseeded if you prefer less heat), thinly sliced; Fresh Thai or italian basil leaves for garnish; 4 cups (700 g) peeled and diced pumpkin; ¼ teaspoon turmeric; 2 tablespoons fish sauce (nam pla); 4 tablespoons finely chopped shallots; ½ teaspoon cumin; 1 tablespoon freshly squeezed lime juice; 3 cups (750 ml) Basic Chicken Stock or store-bought; 2 stalks lemongrass, cut into 2 in (5 cm) long pieces and bruised; 2 tablespoons high-heat cooking oil; 1 cup (250 ml) coconut milk; ½ teaspoon ground coriander; 1 teaspoon salt

Preparation info

Serves
4 or 6
as part of a multi-course meal

Difficulty
Easy
Ready in
40 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

It was really cool to check out the pumpkins while we were in Thailand because they’re so different from the American kind with their dark grey or green skins. I learned not to judge a pumpkin by its cover because they’re all sweet and delicious on the inside. Thais often use pumpkins to make desserts or delicious savory soups like this one. The heat from the spices is a great contrast to the sweet pumpkin in this seasonal soup. You may substitute the pumpkin with any kind of winter squash.