• About
  • Blog
  • Private Coaching
  • Run Faster
  • Podcast
  • Recipes
  • Contact
    • Email
    • Facebook
    • Instagram

Carolyn Coffin Coaching

Improve your fitness. Preserve your health.

Thai Pumpkin Coconut Soup

Course: Soups | Cuisine: Thai | Dietary Restrictions: Dairy Free, Gluten Free, Grain Free, Nut Free, Vegan, Vegetarian

Thai Pumpkin Coconut SoupPumpkin is a common ingredient in Thai cooking. Pie pumpkins are usually available in grocery stores during the fall months, but butternut squash makes for a great alternative. The daring folks might like another chili pepper. For colour and added texture, sprinkle with sliced red chili pepper just before serving.

Print
Thai Pumpkin Coconut Soup
Recipe type: Soup
Cuisine: Thai
Prep time:  15 mins
Cook time:  8 hours
Total time:  8 hours 15 mins
Serves: 5 servings
 
Ingredients
  • 8 cups cubed, peeled pie pumpkin or butternut squash
  • 1 red onion, chopped
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, chopped
  • 1 small red chili pepper, chopped
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 2 tbsp fish sauce
  • ½ cup fresh cilantro, chopped
  • 2 tbsp lime juice
Instructions
  1. In slow cooker, combine pumpkin, onion, ginger, garlic and red chili pepper. Pour in coconut milk, broth and fish sauce.
  2. Cover and cook on low for 5 to 8 hours.
  3. Using immersion blender, purée soup until smooth.
  4. Stir in cilantro and lime juice just prior to serving.
3.5.3226

 

© 2021 Carolyn Coffin Coaching · Website by Format Creative