Description
Thai Pumpkin Soup Shooters are a vibrant and creamy appetizer perfect for parties, combining the rich flavors of pumpkin, red curry, coconut milk, and fresh aromatics in a smooth, easy-to-serve shooter glass format. This recipe offers a delightful taste of Thai cuisine in small, flavorful portions that will excite your guests with every sip.
Ingredients
Scale
Aromatics
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
Soup Base
- 1 tablespoon red curry paste (adjust to taste)
- 4 cups pumpkin purée (canned or homemade)
- 3 cups vegetable or chicken broth
- 1 can (14 oz) coconut milk
Seasonings and Garnishes
- 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.
- Add the Curry Paste: Stir in the red curry paste and cook for an additional 1-2 minutes to release its rich flavors and aromas.
- Add Pumpkin and Broth: Pour in the pumpkin purée and the vegetable or chicken broth. Stir well to combine and bring the mixture to a simmer. Let it cook gently for about 10 minutes so the flavors meld together.
- Blend the Soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blend until smooth, then return it 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 your taste. Allow the soup to simmer for another 5 minutes to meld all flavors.
- Serve as Shooters: Carefully ladle the hot soup into small shooter glasses or shot cups. Garnish each with a sprinkle of fresh chopped cilantro and a few slices of red chili or a pinch of chili flakes for color and a bit of heat.
- Enjoy: Serve immediately as a fun, flavorful appetizer that’s perfect for any party or gathering.
Notes
- You can adjust the amount of red curry paste depending on your preferred spice level.
- If you prefer a vegetarian version, ensure to use vegetable broth and omit the fish sauce or replace with soy sauce or tamari.
- The soup can be made in advance and reheated gently on the stove before serving.
- For smoother texture, strain the blended soup through a fine mesh sieve if desired.
- Use homemade pumpkin purée for the best fresh flavor when in season.
- Garnishes can be customized with fresh herbs like Thai basil or a drizzle of coconut cream for extra richness.
