soups

Thai Pumpkin Bisque

A sumptuous soup that blends pureed pumpkin and coconut milk with a tingling touch of chili. One taste and you know you’re not in New England anymore!
20m
PREP TIME
30m
COOK TIME
13
INGREDIENTS

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

Be a Flavor Maker!

Meet your new culinary sidekick. Find new recipes, plan your meals, build your digital pantry, and more!

Ingredients

INSTRUCTIONS

  • 1 PLACE garlic, shallots and lemongrass in a food processor, or with mortar and pestle, process or grind into a paste. Bring chicken broth to boil in large saucepan. Add garlic mixture, chili paste and kaffir lime leaves; stir to dissolve chili paste. Add pumpkin; simmer 15 minutes or until pumpkin is tender.
  • 2 STIR in coconut milk; return to simmer. Add fish sauce, sugar and white pepper; simmer 5 minutes. Remove any large pieces of lemongrass and kaffir lime leaves. Cool slightly.
  • 3 PUREE soup in food processor or blender. Serve warm or chilled. Garnish with red chiles and sprigs of cilantro, if desired.
  • 4 Thai Kitchen Tip: Shredded cooked chicken or small cooked shrimp may be sprinkled on the bisque as a garnish. Laotians make this soup without the coconut milk and usually add chunks of fish, such as catfish.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

Soups, Stews, and Chili

Bread, Rolls, and Muffins

Salad and Dressings

Reviews