Thai Pumpkin Soup

A creamy, aromatic Thai-inspired pumpkin soup made with coconut milk, red curry, and lime, topped with sliced chicken and fresh garnishes for a warm, flavorful meal.

Recipe Information

Total Time:

Yield:

12 servings (1⅔ cups each)

Ingredients

3 (13.6-ounce) cans unsweetened coconut milk

1 cup water

5 green onions, cut into 4-inch-long pieces

2 (3-inch) stalks fresh lemongrass, split in half

2 teaspoons coarse kosher salt, divided; plus additional to taste

3 pounds boneless, skinless chicken breasts

2 tablespoons olive oil

3 cups chopped yellow onions

8 ounces carrots, peeled and chopped

1 (3-inch) piece of gingerroot, peeled and chopped

4 tablespoons sweet Thai chili sauce

3 tablespoons red curry paste

2 (32-ounce) containers vegetable stock

1 (15-ounce) can 100% pure pumpkin

¼ cup fresh lime juice

Toasted coconut chips, for garnish

Pepitas, for garnish

Thai chile peppers, for garnish*

Green onion tops, for garnish

Pea tendril microgreens, for garnish

Rice crackers, for serving

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Directions

For poached chicken, in a large saucepan, bring coconut milk, water, green onions, lemongrass and 1 teaspoon salt to a boil over medium heat, stirring frequently. Add chicken; reduce heat. Cover and simmer over medium-low heat for 15 to 20 minutes or until chicken reaches 165°F.
Transfer chicken to a cutting board; cover with foil to keep warm. Strain poaching liquid through a cheesecloth-lined fine-mesh sieve set over a medium bowl. Discard strained green onion mixture. Reserve 3 cups of the poaching liquid; discard remaining liquid.
For the soup, in a 7- to 8-quart Dutch oven, heat oil over medium heat. Add onions, carrots, gingerroot and 1 teaspoon salt. Cook for 8 to 10 minutes or until onions and carrots are slightly softened, stirring frequently.
Stir Thai chili sauce and curry paste into vegetable mixture in Dutch oven. Cook for 30 to 60 seconds or until fragrant. Stir in vegetable stock and pumpkin. Bring to a boil; reduce heat. Simmer, uncovered, over medium to medium-low for 10 to 15 minutes.
Using an immersion blender, blend the vegetable stock mixture until smooth. Stir in the reserved 3 cups coconut milk poaching liquid and lime juice. Season to taste with additional salt.
To serve, thinly slice chicken. Ladle soup into bowls. Arrange sliced chicken on top of soup. Garnish with coconut chips, pepitas, Thai chiles, green onion tops and pea tendrils, if desired. Serve with rice crackers.

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*Note: Chile peppers contain volatile oils that can burn your skin and eyes. When working with Thai chile peppers, wear protective gloves.

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