Asian Pumpkin Soup

10 servings

50 minutes

Asian pumpkin soup is a harmony of tenderness and spice embodied in an aromatic dish of Pan-Asian cuisine. Its roots trace back to traditional recipes from Thailand and Vietnam, where pumpkin is combined with coconut milk to create a velvety texture and sweet undertone. The soup unfolds with a play of spices—lemongrass, cumin, and Chinese five-spice blend—giving it a deep and multifaceted flavor. The heat of chili pepper is balanced by the freshness of lime, while cilantro and coconut flakes add finishing notes of exoticism. This soup perfectly warms on cool days and refreshes in summer heat; it can be served as an exquisite light lunch or a spicy appetizer in small cups. Regardless of the occasion, it always brings a sense of coziness and a journey into the world of Eastern flavors.

Energy value per serving

• Calories: 258.7
• Proteins: 4.7g
• Fats: 16g
• Carbohydrates: 26.1g

Ingredients

• Pumpkin: 700 g
• Lime leaves: 3 pc
• Chili pepper: 4 pc
• Garlic: 2 clove
• Ginger: 40 g
• Lemongrass: 2 stem
• Coriander: 15 g
• Chinese Five Spice: 1 tsp
• Ground cumin (zira): 1 tsp
• Vegetable oil: 2 tbsp
• Onion: 1 head
• Vegetable broth: 600 ml
• Basmati rice: 200 g
• Coconut milk: 800 ml
• Lime: 2 pc
• Coconut flakes: to taste
• Salt: to taste

Cooking steps

1. Peel the pumpkin and cut it into large pieces, then set aside.

   Required ingredients:

   • Pumpkin: 700 g

2. Chop lime leaves, 3 chili peppers, garlic, ginger, lemongrass, coriander stems, Chinese five spices, and cumin into a dry paste in a food processor. Discard any fibrous pieces if present.

   Required ingredients:

   • Lime leaves: 3 pieces
   • Chili pepper: 4 pieces
   • Garlic: 2 cloves
   • Ginger: 40 g
   • Lemongrass: 2 stems
   • Coriander: 15 g

3. Heat oil in a deep pot over medium-low heat. Add the spice paste and finely chopped onion, and cook on low heat for about 10 minutes, stirring to release the aromas.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Onion: 1 head
   • Chinese Five Spice: 1 teaspoon
   • Ground cumin (zira): 1 teaspoon

4. Add the pumpkin and broth and stir, scraping all the filling from the bottom of the pan. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until the pumpkin is soft and cooked.

   Required ingredients:

   • Pumpkin: 700 g
   • Vegetable broth: 600 ml

5. Add the rice and mix well - the pumpkin may start to break down, but that doesn't matter. Continue to simmer covered for 12 minutes until the rice is fully cooked.

   Required ingredients:

   • Basmati rice: 200 g

6. Add coconut milk, stir again, taste and season thoroughly. Bring to a boil again, then add lime juice to taste.

   Required ingredients:

   • Coconut milk: 800 ml
   • Lime: 2 pieces

7. Spoon into tea or coffee cups and garnish with fresh coriander leaves, remaining chopped chili pepper, and a small amount of coconut flakes.

   Required ingredients:

   • Coriander: 15 g
   • Chili pepper: 4 pieces
   • Coconut flakes:  to taste