Thai Pumpkin Ginger Soup

I'm going to take CincinnatiKitchen's tack on things and not rate this because if you make the recipe exactly as noted, the soup will be watery and tasteless. However, with some minor adjustments this recipe is DELICIOUS and worth a try. Follow all the directions to a T. Roasting the pumpkin is worth it because it makes the peeling and dicing so much easier. It also adds a lovely roasted taste to the soup. However, reduce the stock quantity to 2 quarts at most. Leave out the celery as this flavor clashes with the ginger and makes for a strange combination. I would suggest carmelizing an extra onion instead and adding it to the stock. You could even add an extra carrot if you prefer a sweeter soup. Add a medium-sized piece of fresh, minced ginger or three heaping teaspoons of the fresh, minced ginger in a jar. Finally, when adding the coconut milk, add it bit by bit so that you can stop according to your own tasted. One 15 ounce can was way too much for my taste. Like CincinnatiKitchen said, it drowned out the pumpkin completely. With some adjustments, this recipe is a winner that I will definitely make again!

Like a lot of other people said, you need to play around with this recipe to make it good. I didn't read all the reviews first and added the full 3 quarts of liquid, so I added an extra carrot and a sweet dumpling squash to thicken it back up, which gave it a nice sweetness. I used lots of dried ginger, and a tiny bit of cayenne, cinnamon, and cloves. Definitely don't add the whole can of coconut milk. It turned out awesome!!

I've never had pumpkin soup before and really enjoyed this creamy soup. I did make some short cuts - had left over canned pumpkin from another recipe so used that and was able to skip to step #9. I also left out the carrots as didn't have any but think with them it would have been even better. Then didn't have any edible flowers for the garnish so used chives. Glad I tried this and will be making it again.

I think this is my favorite new soup! I followed the recipe loosely. I added a little bit of zucchini, left out the celery, used canned pumpkin, and only used about a third of the coconut milk. I also used less stock. It was so rich and flavorful. I served it with spring rolls, which were a great accompaniment. Thank you so much for posting this recipe!

ok so i changed this a lot. i used a can of pumpkin, half a can of coconut milk, several cups of veggie stock, grated ginger, a tablespoon of red curry paste. that's it. it tasted good.