Description
This Thai Pumpkin Soup Shooters recipe offers a delightful and flavorful appetizer perfect for parties. Creamy pumpkin soup infused with red curry paste, coconut milk, and a hint of lime is served in small shooter glasses, garnished with fresh cilantro and chili for a touch of heat. It’s a quick, easy-to-make dish that combines Thai flavors with seasonal pumpkin to impress your guests with vibrant colors and bold tastes.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste (adjust to taste)
- 4 cups pumpkin purée (canned or homemade)
- 3 cups vegetable or chicken broth
Seasonings and Garnishes
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- 2 teaspoons brown sugar
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
- Sliced red chili or chili flakes (optional) for garnish
Instructions
- Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook for about 3-4 minutes until softened. Then add the minced garlic and ginger, cooking for another minute until fragrant, creating a flavorful base for the soup.
- Add the Curry Paste: Stir in the red curry paste and cook for an additional 1-2 minutes to release its vibrant flavors and aromas into the aromatics, enhancing the soup’s Thai profile.
- Add Pumpkin and Broth: Pour in the pumpkin purée and vegetable or chicken broth. Stir well to combine and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld and deepen.
- Blend the Soup: Use an immersion blender to carefully blend the soup directly in the pot until smooth and creamy. Alternatively, pour the soup in batches into a blender and blend until silky smooth. Return the blended soup to the pot.
- Add Coconut Milk and Seasonings: Stir in the coconut milk, fish sauce (if using), brown sugar, and lime juice. Season with salt and pepper to taste. Let the soup simmer gently for another 5 minutes to allow the seasonings to balance and infuse throughout.
- Serve as Shooters: Pour the hot soup into small shooter glasses or shot cups. Garnish each serving with a sprinkle of fresh cilantro and a few slices of red chili or chili flakes to add a pop of color and a mild kick of heat.
- Enjoy: Serve immediately as an elegant, flavorful appetizer that’s perfect for entertaining and impressing guests with the perfect balance of creamy, spicy, and tangy notes.
Notes
- If you prefer a spicier soup, increase the amount of red curry paste and add more chili flakes as garnish.
- For a vegetarian or vegan option, use vegetable broth and omit fish sauce or substitute with soy sauce or tamari.
- This soup can be prepared in advance and reheated gently on the stovetop before serving.
- For homemade pumpkin purée, roast pumpkin cubes until tender and blend until smooth.
- Adjust the soup thickness by adding more broth if needed to suit your preference for shooter consistency.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
