Recipes | Apple & Pumpkin Thai Soup
Apple & Pumpkin Thai Soup
Variety is the spice of life, and that’s the motto of this delicious soup! Marry the flavours of fresh Ontario apples and pumpkins with aromatic Thai spices in this simple and warming fall soup. Serve with crusty bread for a perfect weeknight meal. Try with any root vegetable to come up with your perfect variation!
This recipe comes from our friends over at Ontario Apple Growers! Check out their full website for everything Ontario Apples, including recipes, information, local apple farms, and more!
Ingredients
Servings
- 1 Tsp. Vegetable Oil
- 1 Onion, Diced
- 2 Ontario Apples, Peeled, Cored, and Sliced
- 2 Cloves Garlic, Crushed
- 1 Tbsp. Fresh Ginger, Grated
- 2 Tbsp. Red Thai Curry Paste
- 1 Can Coconut Milk
- 2 Cups Canned Pumpkin Puree
- 2 Cups Chicken Broth
- 2 Tbsp. Fish Sauce
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Fresh Lime Juice
- To Garnish (Optional) Peanuts, Coconut Milk, and Cilantro
Instructions
Step 1
Heat oil in a large pot over medium-high heat. Stir in onions and apples and cook for 3 minutes until softened. Add garlic, ginger and curry paste and cook for 30 seconds.Step 2
Add coconut milk, pumpkin purée, chicken broth, fish sauce and brown sugar. Stir until well combined. Bring to a boil, reduce heat and simmer for 5 minutes. Remove from heat.Step 3
Using a handheld immersion blender, purée the soup or transfer to a blender and purée in small batches. Return to the saucepan to reheat, if needed. Add lime juice. Garnish individual bowls with peanuts, coconut milk and cilantro.
Chef Tip: This recipe really works with any root vegetable. Replace the 2 cups of pumpkin purée with 2 cups of squash purée or cooked carrots/parsnips.
Variety Tip: For best results use local Honeycrisp, Gala, Ambrosia or McIntosh apples.
