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.
1
Peel the pumpkin and cut it into large pieces, then set aside.
- 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.
- Kaffir lime leaves: 3 pieces
- Chili pepper: 4 pieces
- Garlic: 2 cloves
- Ginger: 40 g
- Lemongrass: 2 stems
- Cilantro: 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.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Chinese five-spice powder: 1 teaspoon
- Ground cumin: 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.
- 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.
- 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.
- 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.
- Cilantro: 15 g
- Chili pepper: 4 pieces
- Desiccated coconut: to taste