Spicy pumpkin soup, lemongrass and basil


Vegan Thai pumpkin soup

You'll love this intensely flavoured vegan soup!

Serves 2.


1 teaspoon white peppercorns

1 coriander root

1 garlic clove

1 teaspoon salted soybeans

500 ml vegetable stock

200 g pumpkin, peeled and finely diced

10 g lemongrass, sliced

20 g shallots, sliced

10 g pumpkin seeds, unsalted, dry roasted

75 g tofu, diced

1 tablespoon vegetarian roasted chilli paste

1 tablespoon soy sauce

1 pinch salt

50 g coconut cream

2 tablespoons lime juice

1 handful Thai sweet basil leaves (reserve a few for garnish)

1 handful of lime basil leaves

2 tablespoons vegetable oil


Pound the peppercorns, coriander root, garlic clove and soybeans until smooth.


Pour the oil into a saucepan. Stir-fry garlic-coriander paste, pumpkin, lemongrass and shallots briefly over medium heat. Pour the stock into the pan. Cook over low heat, covered, for 10 minutes.


Then transfer the mixture to a food processor and blend until smooth. Strain through a sieve then cook for 5 more minutes over low heat, adding the tofu, chili paste, soy sauce and salt.


Then add the lime juice and coconut cream then taste to adjust the seasoning. Stir in the basil, remove from the heat and serve.

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