Hello~
This recipe is perfect for a cold winter’s dinner.
Of course soup warms you up but lemongrass, ginger, turmeric, and kaffir lime leaves all have benefits that serve you well in winter. Lemongrass for preventing colds, ginger is effective treating cold symptoms as it promotes sweating and fires up your metabolism, warming your body from the core. Turmeric strengthens your liver improvement and boosts recovery and kaffir lime leaves have a lot of vitamin C. Also, pumpkin has vitamins A, C, and Vitamins E to reduce fatigue and boost immunity. If you want a bit of spice simply add chilli to your taste.
This Thai-style pumpkin, tomato, and coconut soup using fresh herbs is rich and creamy without using Thai paste from supermarkets. It’s so easy to make and the roasted pumpkin and tomato gives it a lovely flavour. You don’t need use butter or cream just use coconut cream or coconut milk and you’ll be surprised when you taste it!! It’s good for those who are vegan, gluten free, or dairy free.
Turmeric, kaffir lime leaves, and lemongrass are available at vegetable markets or supermarkets as well as most Asian shops.
If it’s a cold night and you want to warm your body this recipe is good for you as well as being quick and easy to make.
Thai-Style Pumpkin and Tomato Coconut soup
Equipment
- Blender
Ingredients
- 460 g Pumpkin
- 3 each Tomato 290g
- 1 tbsp Rice oil For roasting
- 1 each Onion 190g
- 1 tsp Ginger Tube from supermarket
- 1 tsp Garlic Minced already
- 1 each lemongrass 20g
- 25 g Turmeric Fresh
- 2 each Kaffir lime leaves Dry or Fresh
- ½ tsp Coriander seed powder
- 1 tinned Coconut milk or cream 400g
- 250 ml Water
- 1 tbsp Rice oil
- 1 tsp Salt
- ⅛ tsp pepper
- 2 tbsp Pepitas For topping
- ⅛ tsp Salt
Instructions
- Wash all vegetables.
- Preheat your oven to 180℃
- Remove pumpkin skin and seeds and cut to bite sized pieces.
- Cut tomato in half.
- Add the pumpkin and tomato into a baking dish.
- Add 1 tbsp of rice oil into the baking dish then in to the oven for 30-40 mins
- Slice onion.
- Peel turmeric skin and cut it.
- Cut lemongrass.
- Add 1 tbsp of rice oil into a pot and turn heat to between high and mid.
- Add the onion into the pot and cook until it softens.
- Once the onion is soft, add the ginger and garlic into the pot and stir.
- Add the lemongrass, turmeric and kaffir lime leaves into the pot and stir.
- Add ½ tsp of coriander seed powder into the pot and stir.
- Check the pumpkin and tomato and if pumpkin is beginning to brown add them into the pot and stir. It doesn't need to be soft in the middle yet.
- Add 1 tsp of salt into the pot stir.
- Add tinned coconut milk into the pot and stir.
- Add 250ml of water into the pot.
- Reduce heat to low and cook until all ingredients are soft.
- Add pepper into the pot.
- Add 2 tbsp of pepitas to a pan over a mid to high heat and begin cooking.
- Add ⅛ tsp of salt and continue cooking until the pepitas are light brown.
- Check the soup. If the vegetables are soft, turn heat off and let the soup cool down.
- Remove the kaffir lime leaves from the soup.
- Once the soup has cooled pour it into your blender and blend until the soup is smooth. We let it cook so as the heat in the sealed blender doesn't create too much pressure and turn your blender into a pumpkin soup bomb.
- When you are ready to serve your soup reheat it in a saucepan, carefully ladle it into your soup bowls. and top with the roasted peiptas
Video
乳製品不使用パンプキンとトマトタイ風スープ
Equipment
- ミキサー
Ingredients
- 460 g カボチャ
- 3 つ トマト 290g
- 1 大さじ 米油 ロースト用
- 1 つ 玉ねぎ 190g
- 1 小さじ 生姜 チューブ
- 1 小さじ ニンニク 既にミンチ
- 1 本 レモングラス 20g
- 25 g ウコン 生又は粉小さじ１
- 2 枚 コブミカンの葉 乾燥又は生
- ½ 小さじ コリアンダー粉
- 1 缶 ココナッツミルク 400g
- 250 ml 水
- 1 小さじ 米油
- 1 小さじ 塩
- ⅛ 小さじ 胡椒
Instructions
- 野菜は洗っておく。
- オーブンは１８０度に温めておく。
- カボチャの皮と種をとり、一口サイズに切る。
- トマトは半分に切る。
- カボチャとトマトを耐熱容器に移し、オーブンに入れ３０−４０分ローストする。
- その間に玉ねぎをスライスし、ウコンの皮をむき、スライスする。
- レモングラスもスライスする。
- 米油を鍋に入れ、中火強で熱し、オニオンを柔らかくなるまで炒める。
- ニンニクと生姜を追加し更に炒める。
- コリアンダー粉を追加して更に炒める。
- レモングラス、ウコン、コブミカンの葉を追加して更に炒める。
- ローストしたカボチャとトマトを追加して更に炒める。
- 小さじ１の塩を追加して更に炒める。
- ココナッツミルクを追加する。
- 水２５０mlを追加。
- 胡椒を追加し、弱火にして野菜がすべて柔らかくなるまで煮る。
- 野菜が柔らかくなったら、火を止めてスープの荒熱をとる。
- コブミカンの葉を取り除く。
- ミキサーにスープを移し、スムーズになるまでミキサーにかける。
- フライパンに大さじ２のカボチャの種を入れ、中火強の火にかける。
- 小さじ⅛ の塩を追加し、更にカボチャの種を炒る。
- カボチャの種が薄茶色になったら火を止める。
- スープを温め直し、スープボールに移し、カボチャの種をトッピングする。
Video
