Heat oil in saucepan; cook carrot, potato and onion stirring, until browned lightly. Stir in stock, pumpkin, sambal (1/2 at first to make sure it's not too much), lemon grass, salt, pepper, sugar and garam masala. Bring to a boil; simmer uncovered, 30 minutes.
Meanwhile, cut noodles into 5 cm lengths with scissors in a large bowl. Place in medium heatproof bowl, cover with boiling water, stand only until just tender; drain.
Blend or process pumpkin mixture, in batches, until smooth; return to pan. Stir in milk and noodles. Bring to a boil; simmer, stirring, 2 minutes. Add lime juice if desired, or to your own bowl. (I don't always love too much lime juice).
Ladel hot soup into bowls; sprinkle with coconut and fresh cilantro.
Originally Submitted
4/1/2017
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