It is autumn. A new season, a new table style and a delicious soup recipe. After a beautiful autumn walk it is wonderful to come home to a beautifully set table. covered with Cottona table linen. Enticing you to sit down and enjoy a warm and comforting; Thai pumpkin soup.
Inspired by a dinner we had last week at a local Thai restaurant in our village, and, the pumpkins displayed in the garden center around the corner 😉
Recipe Thai pumpkin soup with coconut milk
Ingredients (for 4 people)
- 700 grams of pumpkin
- 50 cl vegetable stock
- 2 shallots
- 1 small red chili pepper
- 2 cloves of garlic
- 2 limes
- 3 lemongrass sprigs
- salt and pepper
- 50 cl coconut milk
- 1 litre of water
Preparation:
Peel the pumpkin, remove the seeds and then cut in to cubes. Finely chop the shallots and crush the garlic cloves. Chop the lemongrass sprigs. Grate one of the limes and squeeze the juice of the other. Bring the water to the boil together with the vegetable stock and coconut milk and then add the pumpkin cubes, shallots and garlic. Season with salt and pepper. Add the lime zest. Bring the soup to the boil again and let it simmer for 10 minutes (without a lid) until the pumpkin is tender. Puree the soup with a hand blender until smooth. Add the lemongrass. Bring the soup to a boil and let it simmer for further 10 minutes. Then, finally add the lime juice. serve and garnish with a dribble of coconut milk.
A delicious soup for a could autumns day. Enjoy your meal!
I received the beautiful ceramic pumpkins you see in the photo as a gift from our neighbor across the street, artist/gallery owner.