in Soup Recipes, Thailand

Pumpkin soup

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Ingredients for 4 servings:

  • ¼ liter chicken broth
  • ⅛ liter white wine
  • ½ liter coconut milk
  • 1 pinch(s) of curry
  • 30 g ginger
  • 1 stalk of lemongrass
  • 1 pinch(s) of cayenne pepper
  • 1 lime(s)
  • 2 shallots
  • 300 g pumpkin(s) (Hokkaido) and 1 handful of pumpkin chips

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the shallots and sauté in oil, dice the pumpkin, add lemongrass and ginger, and fry. Deglaze with white wine and chicken stock and reduce to a boil, then top up with coconut milk. Season to taste with salt, cayenne pepper, lime juice, and a little curry powder. Blend and strain. Garnish with pumpkin chips.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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