Thai Pumpkin and Vegetable Soup Recipe
Dive into the world of cozy flavors with my treasured Thai Pumpkin and Vegetable Soup recipe. As an experienced chef, I assure you that this velvety blend of pumpkin and vibrant veggies is a comforting bowl of nourishment for your body and soul. Don't keep this autumn delight to yourself—share the recipe with your loved ones and subscribe to my blog for more culinary journeys!
Print
Pin Recipe
Servings: 4 people
Calories: 194kcal
Cost: $15
Add to Collection
Equipment
1 large sauce pan
1 stove
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
Dutch oven If you want your stew to be more tender, you can use a Dutch Oven and cook it over medium or low heat.
Ingredients
- 2 cups Vegetables stock
- 1 teaspoon Minced garlic
- 1 can Galangal
- 1 Shallot
- 1 cup Pumpkin pieces
- 3/4 cup Ginger pieces
- 2 sticks Lemon grass
- 2 tablespoon Fish sauce
- 1 cup Mixed vegetables
- 1 cup Coconut milk
- 3/4 cup Cilantro
- 1 tablespoon Olive oil
Instructions
- Take a large sauce pan.
- Add the shallots and olive oil.
- Cook your shallots and then add the mixed vegetables.
- When the vegetables are cooked then add the galangal, vegetable stock, and minced garlic.
- Add the ginger pieces and coconut milk.
- Cook your ingredients until it starts boiling.
- Add in the pumpkin, lemon grass and rest of the ingredients into your soup.
- Cook your ingredients for ten minutes.
- Garnish it with cilantro leaves.
- Your dish is ready to be served.
Video
Notes
- Balancing Creaminess and Texture: Achieving the perfect consistency for your Thai Pumpkin and Vegetable Soup is all about balance. Blend until smooth for a velvety texture, or leave a few chunks for a rustic appeal. Don't forget to snap a photo of your culinary creation and share it with the world!
- Customize with Seasonal Vegetables: While this recipe suggests specific vegetables, feel free to adapt based on what's in season. Butternut squash, sweet potatoes, or even carrots can be wonderful additions. Show us your unique twist by sharing your version online and tagging us.
- Garnish for Visual Appeal: Elevate the presentation of your Thai Pumpkin and Vegetable Soup by adding a swirl of coconut milk, a sprinkle of toasted pumpkin seeds, or a drizzle of aromatic herb oil. Remember, we eat with our eyes first, so make it visually enticing.
Nutrition
Calories: 194kcal | Carbohydrates: 13g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1208mg | Potassium: 340mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2765IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 3mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.