Dive into a bowl of warmth and flavor with our Laos Style Roasted Pumpkin Coconut Chilli Soup! This vegan delight is not just a dish; it's an experience that transports your taste buds straight to the vibrant streets of Laos. Imagine the sweet, earthy notes of roasted pumpkin mingling with the creamy richness of coconut milk and a hint of spice from fresh chili. Perfect for chilly evenings or as a comforting lunch, this soup is sure to impress your family and friends. Ready to elevate your culinary skills and savor the exotic flavors of Southeast Asia? Let's get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Vegan Street Food
Serves: 4 servings
Ingredients
- 1 medium pumpkin, peeled and cubed
- 1 can coconut milk
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red chili, chopped
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preheating your oven to 400°F (200°C). This will prepare the oven for roasting the pumpkin cubes.
- While the oven is heating, prepare the pumpkin. Carefully peel the pumpkin and cut it into evenly sized cubes, about 1-inch in size. This ensures they cook evenly.
- Place the cubed pumpkin on a baking sheet lined with parchment paper. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to coat the pumpkin evenly.
- Roast the pumpkin in the preheated oven for about 25 minutes, or until it is tender and slightly caramelized. Stir halfway through to ensure even roasting.
- While the pumpkin is roasting, heat a large pot over medium heat. Add a splash of oil and then add the chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent.
- Next, add the minced garlic and chopped red chili to the pot. Sauté for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Once the pumpkin is done roasting, remove it from the oven and add it to the pot with the sautéed onion, garlic, and chili.
- Pour in the vegetable broth and the can of coconut milk. Stir to combine all the ingredients well.
- Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10 minutes, so the flavors meld together.
- After simmering, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until creamy and return to the pot.
- Once blended, taste the soup and season with additional salt and pepper as needed. If you prefer a thinner consistency, you can add more vegetable broth or water at this stage.
- Serve the soup hot, garnished with fresh cilantro for a burst of flavor and color. Enjoy your Laos Style Roasted Pumpkin Coconut Chilli Soup!
Tips
- Choose the Right Pumpkin: Opt for a medium-sized pumpkin like Sugar Pie or Hokkaido for the best flavor and texture. These varieties are sweeter and creamier, perfect for soups.
- Uniform Cubes: When cutting the pumpkin, aim for 1-inch cubes to ensure even roasting. This will help them caramelize beautifully and cook uniformly.
- Roasting Perfection: Don’t skip the roasting step! It enhances the pumpkin's natural sweetness and adds a lovely depth of flavor to the soup.
- Adjust the Spice: If you prefer a milder soup, remove the seeds from the red chili before chopping. For those who love heat, consider adding a pinch of red pepper flakes for an extra kick.
- Blending Tips: If using a countertop blender, let the soup cool slightly before blending in batches to avoid splattering. Always secure the lid with a kitchen towel for safety.
- Garnish Creatively: Fresh cilantro adds a burst of flavor, but feel free to experiment with toppings like roasted pumpkin seeds or a drizzle of coconut cream for an elegant touch.
- Make it Your Own: Feel free to add other vegetables like carrots or sweet potatoes for added nutrition and flavor. Just roast them alongside the pumpkin!
- Storage: Leftover soup can be stored in the fridge for up to 3 days or frozen for up to a month. Just reheat gently on the stove when you're ready to enjoy it again.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 20g
Protein: 5g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
