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pumpkin-soup

Thai Pumpkin Soup with Spiced Pumpkin Seeds

Preparing homemade pumpkin purée is a great way to get kids involved in the kitchen.
5 from 1 vote
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Course: Main Course, Soup & Stews
Preparation: Easy
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Author: Erin MacGregor, RD

Ingredients

Homemade Pumpkin Purée
Pumkin Seeds
  • 1 Tbsp canola oil
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • pinch of cayenne pepper
  • 1 1/2 cups fresh pumpkin seeds, rinsed and well dried, seeds from 1 pie pumpkin
Soup
  • 1 Tbsp canola oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp minced fresh ginger (about 1 inch piece)
  • 1 Tbsp red Thai curry paste
  • 1 can (400 mL) coconut milk
  • 2 cup pumpkin purée (canned or homemade)
  • 1 1/2 cups chicken broth
  • 1 Tbsp fish sauce
  • 1 Tbsp brown sugar
  • 2 tsp fresh lime juice
Imperial - Metric

Instructions

  • Pumpkin Purée: Cut pumpkin in half from top to bottom. Scoop out pumpkin innards, removing seeds as you go. Rinse seeds and set aside on a clean towel to dry. Place pumpkin halves cut side down in a microwave safe dish and cover with plastic wrap. Microwave on high for 10-12 minutes. Allow pumpkin to cool enough to handle, scoop out flesh and transfer to a food processor or blender. Process until smooth, scraping down the sides of the processor as needed.
  • Pumpkin Seeds: Preheat oven to 300°F (150°C). In a small bowl, whisk together oil, sugar, salt and cayenne pepper. Add pumpkin seeds and toss to coat. Transfer to a foil-lined baking sheet. Bake for 30-35 minutes, stirring occasionally. Remove from oven and allow to cool slightly.
  • Soup: In a large pot, over medium heat, add canola oil and onions and sauté for 5 minutes until softened. Add garlic, ginger and curry paste. Sauté for 30 more seconds.
  • Add coconut milk, pumpkin purée, chicken broth, fish sauce and brown sugar. Stir until well combined. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat. Using a handheld immersion blender, purée the soup or transfer to a blender and purée in small batches. Return to the saucepan to reheat, if needed. Add lime juice. Garnish individual bowls with spiced pumpkin seeds.
Nutrition Facts
Thai Pumpkin Soup with Spiced Pumpkin Seeds
Amount per Serving
Calories
604
% Daily Value*
Fat
 
51
g
78
%
Saturated Fat
 
23
g
144
%
Trans Fat
 
1
g
Sodium
 
1136
mg
49
%
Potassium
 
979
mg
28
%
Carbohydrates
 
28
g
9
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
18
g
36
%
Vitamin A
 
20773
IU
415
%
Vitamin C
 
16
mg
19
%
Calcium
 
99
mg
10
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.