Thai Pumpkin Soup
I got this from the chef on the Regent Seven Seas Paul Gaugin cruise ship!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
- salt and pepper to taste
- 4 cups chicken stock
- 1/3 cup cilantro chopped
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 1 tablespoon fresh lime juice
- 3/4 cup coconut milk
- 2 cups pumpkin puree
- 2 pieces shallots minced
- 2 teaspoons fresh ginger root minced
- 2 pieces fresh thai chiles minced
- 1 tablespoon lemongrass finely chopped
- 1/2 teaspoon palm sugar
- 3 tablespoons roasted peanuts chopped (garnish)
- 3 tablespoons scallions sliced (garnish)
- Carbohydrate 63.6811856387067 g
- Cholesterol 14.4 mg
- Fat 27.3535488678938 g
- Fiber 14.3059898093874 g
- Protein 18.3945044626579 g
- Saturated Fat 11.5147221613936 g
- Serving Size 1 1 Serving (705g)
- Sodium 1799.92954709598 mg
- Sugar 49.3751958293192 g
- Trans Fat 1.97912605465094 g
- Calories 554 calories
Heat the oil in a medium saucepan and saute the shallots, ginger root and chiles over moderate heat, stirring constantly for three minutes. Add the stock, coconut milk, lemongrass, fish sauce, pumpkin puree and sugar. Bring to a simmer, then cook, uncovered over low heat, stirring occasionally for about 10 minutes. Stir in the lime juice and cilantro. Salt and pepper to taste. Serve immediately and sprinkle with the peanuts and scallions.
