How to make Adrian Richardson’s Thai Pumpkin Soup

It’s no secret that I’m a big fan of pumpkin soup.  Trawl through the recipe archives on here and you’ll find traditional pumpkin soup, roasted pumpkin soup with cinnamon and pumpkin, coconut and lime soup.  Well it’s time to add another version into the mix as I’ve discovered Adrian Richardson’s recipe for Thai pumpkin soup.

Adrian Richardson's Thai Pumpkin Soup
Adrian Richardson’s Thai Pumpkin Soup

Adrian is the chef behind the excellent La Luna Bistro (review here) and newly opened Bouvier Bar.  He’s also a bit of a celebrity chef starring on Ready, Steady Cook. I was invited along to Bouvier Bar for a cooking demo with Adrian using Bamix blenders.  

Chef in action
Chef in action

Adrian whipped up some dumplings and chocolate mousse alongside this soup but it was the soup that I want to share.  His take gives a new lease of life to a classic recipe.  The addition of chilli, lime, ginger and fish sauce replicate the classic Thai flavour combination of spicy, sour and sweet.  Meanwhile coconut milk adds a lovely creaminess to the soup.  Of course you can use any blender you want to make the soup but I did find myself lusting after the new edition Bamix stick blender mainly for its on trend copper colouring.  

Thai Pumpkin Soup
Write a review
Print
810 calories
132 g
116 g
32 g
21 g
3 g
998 g
763 g
73 g
0 g
28 g
Nutrition Facts
Serving Size
998g
Amount Per Serving
Calories 810
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 116mg
39%
Sodium 763mg
32%
Total Carbohydrates 132g
44%
Dietary Fiber 20g
81%
Sugars 73g
Protein 21g
Vitamin A
287%
Vitamin C
283%
Calcium
33%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 large pumpkin, peeled, de seeded, and cut into small pieces
  2. 2 onions finely diced
  3. 2 tbsp vegetable oil
  4. 100 gms ginger, peeled
  5. 5 cloves garlic, crushed
  6. 1 carrot, finely diced
  7. 1 lemongrass stalk, lightly bruised with the back of a knife
  8. 1 tin coconut milk
  9. 2 whole bullet chillies, seeds removed
  10. 50 gms palm sugar
  11. 1 bunch coriander, fresh, washed, roots and stems separated from leaves
  12. 1 kaffir lime leaf
  13. 2 tbsps fish sauce
  14. The juice of 3 limes
For prawn salsa
  1. 10 prawns, cooked
  2. 1 bunch chives
  3. 1⁄2 bunch coriander
  4. 1 tablespoon toasted sesame
  5. 1 tomato, peeled, seeded, diced
  6. 3 tbsps lime juice
  7. 4 tbsps olive oil
  8. Salt
  9. Pepper
Instructions
  1. 1. In a food processor add the chilli, garlic, ginger, coriander root and stalk, and onion. Blend for a minute or two until blended, (add a little water to help bring together if needed).
  2. 2. Heat oil over a medium heat in a large pot. Add the paste and sweat for 3 to 4 minutes.
  3. 3. Add pumpkin and cover with water. Bring to the boil, skim away any foam and simmer for 5 mins.
  4. 4. Add palm sugar, lemongrass, fish sauce, kaffir lime leaves, and coconut milk. Simmer for a further 20 minutes until pumpkin is cooked and soft.
  5. 5. Blend until smooth. Return to the pot and add the fresh coriander leaves and lime.
For prawn salsa
  1. Dice prawns and mix with the rest of ingredients to make salsa. Sprinkle on top of soup and serve.
beta
calories
810
fat
32g
protein
21g
carbs
132g
more
Gourmet Chick https://www.gourmet-chick.com/
Dicing the prawns for the salsa
Dicing the prawns for the salsa

Gourmet Chick was invited to attend Adrian’s cooking demonstration.

Leave a Reply

Your email address will not be published. Required fields are marked *