Michelle's spicy pumpkin soup

Michelle's spicy pumpkin soup

One of my favorite things to do, is create a recipe from requests.  It shoots a new idea in my head, and allows me to explore things I wouldn't have before.
My friend Michelle, who I really admire, requested this soup.  So it was only fitting to name it after her.  I love seeing pictures of her food, she always spikes everything with red chili flakes.  So, I know for sure that she loves spicy food.
The ingredients and cooking time for this soup are super easy.  There is lots of room to add other things too.  So, use this as a basic recipe and get creative. 


1 medium pumpkin (kabocha squash) peeled and chunked (aprox. 4 cups or 512g)
1 small cauliflower, cleaned and cut into chunks (about the same size as pumpkin) (256g or 2 cups)
1 large Thai red chili, sliced thin (you can remove the seeds if you want less spicy)
1 large shallot, peeled and sliced thin
1 large carrot, peeled and sliced thin
3 cloves garlic, peeled and sliced thin
6 cups (1200ml) water
Juice of 2 limes

1/2 tsp. ground coriander 
1/4 tsp. ground turmeric
1 tsp. onion powder
1/8 tsp. galangal powder (you can use fresh if you have it, or you can use ginger)
1/2 tsp. salt
1/4 tsp. ground black pepper
red pepper flakes to garnish

Place a large pot on the stove (I used my large wok) and turn heat to medium.
Add the shallots and garlic.  Saute for 5 minutes.  If things stick, add a little water.

After 5 minutes, add the carrots and Thai red pepper.  Saute another 5 minutes.

After 5 minutes, add the pumpkin and cauliflower.  Saute for 2 minutes.

After 2 minutes, add the water, and stir well.

Add all the spices.

Stir well again and increase heat to medium high, and bring to a boil.

When it comes to a boil, cover and reduce the heat to medium low.

No peeking!  Cook for 28-30 minutes. (Check at 28 minutes).  You want the pumpkin to almost be broken down.  It adds to the thickness of the soup.  Turn the heat off, and add the lime juice.

Stir well, check seasoning and add any salt and pepper, and serve right away. Garnish with some red pepper flakes.
This soup is even better the next day.  All the flavors meld together and it thickens up a bit.


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