Thai Style Pumpkin Soup Recipe

Spice up your classic pumpkin soup and wow your customers with this Thai inspired recipe.

Besides being crazy delicious, this comforting classic can be cooked up in a single pot – so it’s super easy to make!

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Here’s What You’ll Need

– 32 oz veggie stock

– 13 1/2 oz coconut milk

– 1 tbsp olive oil

– 1/2 cup, onion, diced

– 6 1/2 cups, pumpkin, peeled, cubed

– 1 lemongrass stalk, chopped, grated

– 1 clove garlic, minced

– 1 tbsp ginger, fresh, minced

– 1/8 cup, cilantro, minced

DIRECTIONS:

  1. Saute onion and garlic with oil over low-medium heat until transluscent.
  2. Add ginger, lemongrass and cilantro.
  3. Stir in the pumpkin to coat about 5 minutes.
  4. Add the vegetable stock and bring to a boil before reducing to a low simmer.
  5. Cook for 30 minutes or until the pumpkin is tender.
  6. Add to a high speed blender in portions and blend with the coconut milk to incorporate. Blend until smooth and creamy.
  7. Transfer to a pot to reheat over low heat.
  8. Serve with fresh cilantro.

 

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