Imagine a velvety, aromatic soup that transports you straight to the vibrant streets of Thailand with just one spoonful! This Silky Coconut Pumpkin Soup (Keg Bouad Mak Fak Kham) is not just a recipe, it's a culinary journey that blends creamy coconut, earthy pumpkin, and exotic curry into a soul-warming dish that will revolutionize your comfort food game. Whether you're a seasoned chef or a kitchen novice, this recipe promises to deliver restaurant-quality elegance right in your own home.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the pumpkin puree, ensuring it is well combined with the onion and garlic mixture. Cook for 2-3 minutes, allowing the flavors to meld together.
- Pour in the coconut milk and vegetable broth, stirring to combine all the ingredients thoroughly. Bring the mixture to a gentle simmer.
- Add the curry powder, salt, and pepper to taste. Stir well to incorporate the spices evenly throughout the soup.
- Let the soup simmer for about 15-20 minutes, stirring occasionally. This will allow the flavors to deepen and the soup to thicken slightly.
- Once the soup is heated through and has reached your desired consistency, remove it from the heat. Use an immersion blender to puree the soup until it reaches a silky smooth texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth.
- Return the soup to the pot if using a countertop blender, and reheat gently if necessary. Adjust seasoning with more salt and pepper if needed.
- Serve the soup hot, garnished with fresh cilantro on top for a burst of flavor and color.
Tips
- Use fresh, high-quality coconut milk for the richest flavor and creamiest texture.
- Toast your curry powder in the pot for 30 seconds before adding other ingredients to enhance its aromatic profile.
- If you want extra smoothness, strain the soup through a fine-mesh sieve after blending.
- For a protein boost, consider adding shredded chicken or tofu before serving.
- Make sure to simmer the soup gently - aggressive boiling can break the smooth texture.
- Garnish options: Besides cilantro, try toasted pumpkin seeds or a swirl of coconut cream for extra elegance.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 4g
Fat: 20g
Saturated Fat: 15g
Cholesterol: 0mg
