Hamdi Saidani Jamie Oliver’s Thai Pumpkin Soup is one of the best and easiest soup recipes to make. This creamy and spicy Thai Pumpkin Soup is made with coconut milk, Thai red curry, Kent pumpkin, and other tasty ingredients. It takes about 1 hour and 30 minutes to finish cooking and can serve 4 people. Please feel free to leave your feedback about the recipe.
Thai Pumpkin Soup Ingredients
- 1/4 cup Thai red curry paste
- 400ml can of coconut milk
- 1.2kg Kent pumpkin, peeled, chopped
- 300g cream delight potatoes, peeled, chopped
- 1 tbsp vegetable oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 2 1/2 cups Massel chicken-style liquid stock
- 2 tbsp unsalted roasted peanuts, finely chopped
- 2 tbsp fresh coriander leaves, chopped
- 1 green onion, finely chopped
- 2 tsp lime juice
How To Make Thai Pumpkin Soup
- Begin by heating oil in a large saucepan over medium-high heat. Sauté the onion until it softens.
- Add the pumpkin and potato to the pan, stirring them for about 5 minutes. Follow this with the garlic, stirring until it releases its aroma.
- Mix in the curry paste, ensuring the vegetables are well coated. Pour in the stock and stir well. Cover the pan and let it boil. Lower the heat and let it simmer for 15 minutes. Remove the lid and simmer for another 15 to 20 minutes until the vegetables are soft. Let it cool for 5 minutes.
- Blend the soup until it’s smooth using a stick blender. Return it to medium heat and stir in 1 cup of coconut milk. Season with pepper and heat it for 5 to 6 minutes.
- In a separate bowl, mix the peanuts, coriander, green onion, and lime juice. Serve the soup in bowls, drizzled with the remaining coconut milk, and sprinkled with the peanut mixture.
How To Make Thai Pumpkin Soup In Slow Cooker
- Follow the same steps as above, but instead of using a saucepan, put all the ingredients in a slow cooker.
- Cook on high for 4 hours or on low for 6-8 hours until the vegetables are tender.
- Blend the soup until smooth, then stir in the coconut milk and season with pepper.
- Serve as described above.
How To Make Thai Pumpkin Soup Thermomix
- Place the onion, pumpkin, potato, garlic, curry paste, and stock into the Thermomix bowl.
- Set the Thermomix to 100°C and speed 1 for 20 minutes.
- Once the vegetables are soft, blend for 1 minute on speed 9, gradually increasing from speed 1 to ensure a smooth consistency.
- Add the coconut milk and season with pepper, then cook for another 5 minutes at 100°C on speed 1.
- Prepare the peanut mixture as described above and serve the soup garnished with it and a drizzle of coconut milk.
What To Serve With Thai Pumpkin Soup
Serve this jamie oliver thai pumpkin soup with Sweet Potato Salad or Potato Salad. Alternatively, serve the soup as side dish for Avocado Pasta or Sloppy Joes.
How Long Does Thai Pumpkin Soup Last In The Fridge
When properly stored, Thai pumpkin soup can be kept in the fridge for about 4-5 days. To store it correctly, let the leftover soup cool, then pour it into well-sealed glass containers and place them in the fridge.
Can You Freeze Thai Pumpkin Soup
Yes, Thai pumpkin soup freezes well and can last about 2-3 months in the freezer. To freeze it correctly, first, let the soup cool completely, then pour it into freezer-safe containers or heavy-duty freezer bags, and then transfer it to the freezer.
To thaw it, simply transfer the soup to the fridge overnight and it will be completely defrosted by the next day.
How To Reheat Thai Pumpkin Soup
You can reheat Thai pumpkin soup on the stove for about 5-10 minutes, just make sure to stir occasionally to prevent it from sticking to the bottom of the pan.
You can also reheat the soup in the microwave for about 2-3 minutes, stirring halfway through to ensure even heating.
How Many Calories In Thai Pumpkin Soup
- Calories 219.2
- Total Fat 12g
- Saturated Fat 10.3g
- Cholesterol 0mg
- Sodium 12.4mg
- Potassium 1463.6mg
- Total Carbohydrate 29.5g
- Dietary Fiber 2.9g
- Sugars 5.6g
- Protein 5.4g
FAQs
- Can I Use Green Thai Curry Instead Of Red? Yes, you can use green Thai curry. It alters the flavor but remains delicious. Add it in the same step as the red curry.
- Can I Add Noodles To The Soup? Absolutely! Add 1-1.5 cups of cooked noodles at the end for a heartier meal.
- Can I Add Peanut Butter To The Soup? Yes, a tablespoon or two of peanut butter can be added for a richer, nuttier flavor. Stir it in towards the end of the cooking process.
- How To Make It More Spicy? Add more Thai red curry paste or some freshly chopped chili during the cooking process to increase the heat.
- How To Make It Keto-friendly? To make this soup keto-friendly, replace the potatoes with a low-carb vegetable like cauliflower and ensure to use a sugar-free curry paste.
Try More Recipes:
- Broccoli And Stilton Soup
- Swede Soup
- Carrot And Courgette Soup
- Baked Mushroom Soup
- Whole Chicken Soup
- Red Pepper Soup
Jamie Oliver Thai Pumpkin Soup
Description
Featuring genuine pumpkin, warm and soothing curry flavor, and a swirl of creamy coconut milk, this deliciously simple Jamie Oliver recipe for Thai Pumpkin Soup is the ideal winter warmer. And you can have it ready to eat in under 30 minutes.
Jamie Oliver Thai Pumpkin Soup Ingredients
How To Make Jamie Oliver Thai Pumpkin Soup
- Begin by heating oil in a large saucepan over medium-high heat. Sauté the onion until it softens.
- Add the pumpkin and potato to the pan, stirring them for about 5 minutes. Follow this with the garlic, stirring until it releases its aroma.
- Mix in the curry paste, ensuring the vegetables are well coated. Pour in the stock and stir well. Cover the pan and let it boil. Lower the heat and let it simmer for 15 minutes. Remove the lid and simmer for another 15 to 20 minutes until the vegetables are soft. Let it cool for 5 minutes.
- Blend the soup until it’s smooth using a stick blender. Return it to medium heat and stir in 1 cup of coconut milk. Season with pepper and heat it for 5 to 6 minutes.
- In a separate bowl, mix the peanuts, coriander, green onion, and lime juice. Serve the soup in bowls, drizzled with the remaining coconut milk, and sprinkled with the peanut mixture.
