This fabulous pumpkin soup is healthy, flavorful, and mood enhancing! Perfect for the fall or winter, this warming soup recipe features pumpkin or squash paired with shrimp and/or chunks of fish (any type of white fish fillets will work), plus some healthy greens. Instead of cream, this Thai soup calls for coconut milk, which, aside from being lower in calories and fat than cream, also pairs beautifully with the taste of the pumpkin or squash, making for a delicious soup that is also extremely healthy. ENJOY!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- SERVES 2-4
- 6 cups good-quality chicken broth
- 1/2 cup thick coconut milk
- 2-3 cups peeled pumpkin or squash, cut into bite-size chunks or cubes
- 10-12 medium-size raw shrimp, and/or 2 fillets of any white-fleshed fish, cut into chunks or pieces
- 1/2 medium cucumber, cut into bite-size cubes or chunks
- 1 small red bell pepper, cut into bite-size pieces
- 1 red chili pepper, de-seeded and sliced, OR 1/2 to 1 tsp. dried crushed chili or cayenne pepper
- 2-3 kaffir lime leaves (available in the freezer section of Asian/Chinese food stores)
- 3 cloves garlic, minced
- 2 shallots OR 1/3 cup purple onion, diced
- 3/4 tsp. shrimp paste (available by the jar at Asian food stores)
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 2-3 tsp. sugar
- handful of fresh basil (or substitute fresh coriander/cilantro)
- Add 2-3 Tbsp. oil to the bottom of a wok or soup pot and place over medium-high heat. Add the garlic, shallots or purple onion, and the chili.
- Stir-fry briefly to release the fragrance, then add the chicken stock and kaffir lime leaves.
- When the stock reaches a boil, add the pumpkin or squash. Reduce heat to medium. Allow soup to simmer until the pumpkin is soft enough to pierce with a fork (6-8 minutes).
- While pumpkin is simmering, add the shrimp paste, fish sauce, lime juice, and sugar.
- When pumpkin has softened, add the shrimp, fish (if using), and red pepper. Allow to simmer only 1-2 minutes (you do not want to overcook the seafood, and the red pepper should retain its firmness).
- Reduce heat to low and add the coconut milk, stirring to incorporate. Also add the cucumber.
- Do a taste-test for salt, sweetness, and spice, adding more fish sauce if not salty enough, and more sugar or chili if you prefer it sweeter or spicier. If you prefer it more sour, or if it's too salty for you, add a little more lime juice.
- Serve immediately with some of the fresh basil sprinkled over each bowl. ENJOY!