Description
Jamie Oliver’s Thai Pumpkin Soup delivers a spicy-sweet symphony of flavors from Southeast Asian cuisine. Creamy roasted pumpkin mingles with coconut milk, ginger, and chili, creating a comforting bowl that transports you to Thailand’s culinary landscape.
Ingredients
Scale
Main Vegetables:
- 1.2 kilograms (2.6 pounds) Kent pumpkin, peeled, chopped
- 300 grams (10.5 ounces) cream delight potatoes, peeled, chopped
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 green onion, finely chopped
Liquid and Seasoning Ingredients:
- ¼ cup Thai red curry paste
- 400 milliliters (13.5 fluid ounces) can of coconut milk
- 2 ½ cups Massel chicken-style liquid stock
- 2 tablespoons unsalted roasted peanuts, finely chopped
- 2 teaspoons lime juice
Cooking Ingredients:
- 1 tablespoon vegetable oil
- 2 tablespoons fresh coriander leaves, chopped
Instructions
- Warm a generous splash of oil in a substantial cooking vessel over medium-high temperature, gently transforming the onion until translucent and tender.
- Introduce diced pumpkin and potato into the pan, stirring continuously for approximately 5 minutes. Incorporate minced garlic and allow its aromatic essence to permeate the vegetables.
- Thoroughly coat the vegetable medley with curry paste, ensuring even distribution. Cascade vegetable stock into the pan, stirring comprehensively. Secure the lid and bring the mixture to a vigorous boil, then immediately reduce heat to a gentle simmer.
- Allow the vegetables to soften and meld flavors for 25 to 30 minutes, periodically checking liquid consistency and vegetable tenderness. Remove the lid during the final 10 minutes to encourage slight reduction.
- Utilize an immersion blender to transform the mixture into a velvety, uniform texture. Reintroduce the pot to medium heat and gradually incorporate 1 cup (240 milliliters) of coconut milk, stirring consistently.
- Season with freshly cracked black pepper, warming the soup for an additional 5 to 6 minutes to marry the flavors.
- Simultaneously prepare the garnish by combining roasted peanuts, fresh chopped coriander, sliced green onions, and a bright squeeze of lime juice.
- Ladle the soup into serving bowls, drizzle with remaining coconut milk, and generously sprinkle the nutty herb mixture across the surface.
Notes
- Elevate this soup’s flavor profile by roasting pumpkin chunks until caramelized edges develop, concentrating its natural sweetness.
- Customize heat levels by gradually adding curry paste, allowing personal spice tolerance to guide the seasoning process.
- Coconut milk transforms the soup’s texture, creating a luxurious and silky foundation that balances complex spice notes.
- Select premium, fresh ingredients like seasonal pumpkin and authentic Thai curry paste to guarantee an exceptional culinary experience.
- Stick blenders work magic in achieving ultra-smooth consistency, eliminating potential vegetable lumps for a refined presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg