Soup > Asian Soups > Thai Soups > Pumpkin Soup

Thai-Style Pumpkin Flower Soup Recipe

Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon red pepper flakes
- 4 cups chicken or vegetable broth
- 2 cups pumpkin flowers, chopped
- 1 can coconut milk
- Salt and pepper to taste
- 1 lime, juiced
- Cilantro leaves for garnish

Special equipment needed:
- Blender or immersion blender

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger and sauté until fragrant, about 2-3 minutes.

2. Add the coriander, cumin, turmeric, and red pepper flakes and stir to combine. Cook for an additional 1-2 minutes.

3. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.

4. Add the chopped pumpkin flowers and continue to simmer for an additional 10 minutes.

5. Remove from heat and let the soup cool slightly. Using a blender or immersion blender, puree the soup until smooth.

6. Return the soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.

7. Reheat the soup over medium heat until heated through.

8. Stir in the lime juice and serve hot, garnished with cilantro leaves.


Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 180
Fat: 13g
Carbohydrates: 14g
Protein: 4g
Sodium: 600mg
Sugar: 3g

Substitutions for ingredients:
- Vegetable oil can be substituted with any other neutral oil.
- Chicken or vegetable broth can be substituted with water.
- Pumpkin flowers can be substituted with zucchini flowers or any other edible flower.

Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add diced potatoes or sweet potatoes for extra texture.
- Use different spices to change the flavor profile, such as curry powder or garam masala.

Tips and tricks:
- Be sure to remove the stamen from the pumpkin flowers before chopping and adding to the soup.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Adjust the amount of red pepper flakes to your desired level of spiciness.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat soup on the stove over medium heat until heated through.

Presentation ideas:
Serve soup in individual bowls and garnish with a lime wedge and cilantro leaves.

Garnishes:
Cilantro leaves, lime wedges

Pairings:
Serve with a side of steamed rice or crusty bread.

Suggested side dishes:
Steamed rice, crusty bread

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce and thicken.

Food safety advice:
Be sure to thoroughly wash and inspect the pumpkin flowers before using.

Food history:
Pumpkin flowers are a popular ingredient in Thai cuisine and are often used in soups and curries.

Flavor profiles:
This soup has a creamy and slightly spicy flavor with hints of ginger and coconut.

Serving suggestions:
Serve hot as a main dish or as a starter to a Thai-inspired meal.

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Region: Thai

Taste: Spicy, Sweet, Savory, Tangy, Aromatic