Thai Coconut Pumpkin Soup
ซุปฟักทองกะทิสมุนไพรไทย
Pumpkin · coconut · lemongrass · galangal · makrut lime
This is not a curry. The pumpkin leads, and lemongrass, galangal and makrut lime sit quietly in the background. It is the soup I make on the first cold day.
Autumn. Serves 4 to 5. About 40 minutes.
The Herbs and the Season
Lemongrass (ตะไคร้) is traditionally used in Thai kitchens to support digestion and ease a heavy stomach.
Galangal (ข่า) is a warming root, traditionally used for digestion and for warmth in the cold months.
Makrut lime leaf (ใบมะกรูด) is used for its bright, clearing fragrance, which lifts the richness of coconut.
Through the lens of Ayurveda, autumn is dry, cool and unsettled. Pumpkin and coconut are sweet, soft and grounding, which is exactly what the season asks for, while the herbs keep the soup light enough to digest easily.
Make it yours: If you run cold, add an extra slice of galangal. If you run warm, skip the chili oil. If you feel heavy or sluggish, use less coconut milk and more stock.
Ingredients
700 g pumpkin or kabocha, peeled and cubed
400 ml coconut milk, plus a little for serving
350 to 450 ml vegetable or chicken stock
2 stalks lemongrass, bruised
4 to 5 slices fresh galangal
3 to 4 makrut lime leaves
3 shallots, sliced
2 cloves garlic, sliced
Salt and a little coconut sugar
Method
Sauté the shallots and garlic in a little oil until fragrant.
Add the pumpkin, lemongrass, galangal, lime leaves and stock. Simmer until the pumpkin is completely soft, about 20 minutes.
Remove the lemongrass, galangal and lime leaves. Blend until smooth.
Stir in the coconut milk and warm gently without boiling. Season with salt and just a little coconut suga
To serve: a thin swirl of coconut milk, 3 to 4 drops of chili oil, a few cilantro leaves and roasted pumpkin seeds.
