A delightful and creamy pumpkin soup infused with Thai-inspired flavors, perfect for a cozy meal.
Heat some oil in a large pot over medium heat.
Using a neutral oil like vegetable oil ensures the flavors of the soup shine.
Add the garlic, onion, sambal oelek, and lemongrass to the pot and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Add the pumpkin pieces and cook, stirring occasionally, for a few minutes.
Cut the pumpkin into even pieces for uniform cooking.
Pour in the water, fish sauce, and lime juice. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender.
Cover the pot partially to retain heat while allowing steam to escape.
Blend half of the soup until smooth, then return it to the pot.
Blending only half the soup gives it a creamy texture while retaining some chunks for variety.
Stir in the coconut milk and fresh herbs. Heat gently until warmed through.
Avoid boiling after adding the coconut milk to prevent curdling.
Serve the soup hot, garnished with extra herbs if desired.
Serve with a wedge of lime on the side for an extra burst of freshness.
