Thai Coconut Pumpkin Soup with Peanut Coconut Tangle Recipe
Serve this on a bed of quinoa and some good hot sauce on the side. It can also be used as a healthy vegetable side dish. If you use it as a side dish, feel free to leave the tofu out.
Ingredients
- 2 tbsp. grapeseed or sunflower oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 tsp. freshly grated ginger
- 2 tbsp. red curry paste
- ¼ tsp. red chili flakes or sriracha powder
- 3 cups of pureed pumpkin, from a 796 ml can
- or DIY cooked pumpkin*
- 3 cups low/no sodium vegetable or chicken
- stock
- 1 cup canned light coconut milk (reserve some
- of the remainder of the can for a drizzle on
- each bowl)
- 2 tbsp. pure maple syrup
- 1 tsp. kosher salt or ½ tsp. sea salt
- Heaping ¼ tsp. black pepper
- 1 tbsp. lime juice
- For the Peanut Coconut Tangle - OPTIONAL
- ⅓ cup coconut flakes
- ¼ cup dry roasted peanuts, chopped,
- optional
- To Serve
- About 2 tbsp. canned light coconut milk to
- drizzle on the bowls of soup
- Handful of cilantro leaves, roughly chopped
Instructions
- 1
Heat oil over medium heat in a medium size pot, add onion, sauté until softened and translucent, about 5 minutes. Add garlic and ginger, sauté for 30 seconds.
- 2
Add red curry paste and chili flakes or sriracha oder, cook for 30 second-1 minute.
- 3
Add the pureed pumpkin, stock, coconut milk, maple syrup, salt and pepper, bring to a simmer and cook for 10-15 minutes uncovered.
- 4
Blend using an emersion blender or transfer to a blender and blend until smooth. Stir in the lime juice.
- 5
In the meantime, make the OPTIONAL Peanut Coconut Tangle. Place the coconut in a fry pan over medium heat and toast until golden, about 5 minutes, remove from the heat. Mix the chopped peanuts into the coconut.
- 6
Distribute the soup between 4 bowls, drizzle a tsp. or so of coconut milk over each bowl and top with a pinch of Peanut Coconut Tangle, if using and sprinkle with cilantro. Serves 4 (1½ cup servings) *Have leftover squash? Use it. Or cook squash and puree it.
Tips & Storage
- How to Store
- Soup stores beautifully! Keep in the refrigerator for up to 5 days in an airtight container. The flavors often improve overnight.
- Can I Freeze This?
- Most soups freeze wonderfully for up to 3 months. Cool completely, then store in freezer-safe containers leaving room for expansion. Thaw overnight in the fridge.
- Make Ahead Tip
- This soup is perfect for meal prep. Make a big batch on Sunday and enjoy it throughout the week. Simply reheat on the stovetop over medium heat.
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Frequently Asked Questions
How do I make Thai Coconut Pumpkin Soup with Peanut Coconut Tangle?
This Thai Coconut Pumpkin Soup with Peanut Coconut Tangle recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 25 ingredients and the recipe is designed for home cooks of all skill levels.
Can I freeze this thai coconut pumpkin soup with peanut coconut tangle?
Absolutely. This soup freezes beautifully for up to 3 months. Cool completely and store in freezer-safe containers. The flavors often taste even better the next day.