Thai inspired pumpkin soup, an egg and a slice of whole grain bread.

Thai inspired pumpkin soup

When it is chilly outside I like to make food that is quite warm and cozy. I am not a huge soup fan, unless the soup is quite filling. This spicy pumpkin soup fits the bill perfectly. It is fairly quick to make – the longest part of the process is prepping the pumpkin and waiting for the soup to boil. I like both the ginger and chili heat – but you add more of both or tone it down a bit – that is all a mater of taste.

Depending when and to whom I am serving the pumpkin soup, I like to serve it with different things. If I am feeling like being healthy I serve it with pomegranate seeds and an egg. If I feel like being a bit more decadent I serve it with bacon bits and a dollop of sour cream. I always pair it with good bread.

Print Recipe
Thai inspired pumpkin soup
A spicy fall pumpkin soup that can be made out of any pumpkin you might want to try. It's a fairly quick soup and an easy one. It goes great with bread. I like to serve it either with pomegranate seeds or a dollop of sour cream. 
Cuisine Healthy
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cuisine Healthy
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Put a kettle of water over, while you prep the vegetables
  2. Add the pumpkin and potato dices to a big pot and cover with water. Add in the bouillon, so it fit the water you added. Grate the ginger over everything
  3. Boil until quite soft
  4. Blend everything
  5. Adjust the flavor with chili, salt and peber. Add more ginger if needed. You are looking for a spicy, but not too hot dish.
  6. Serve while hot. Freeze any that you end up not using and serve it another day where you need something quick and warming.

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