Pumpkin and coconut milk build a sweet, rich base, cubes of frozen melon cool the whole thing down, and a toasted coconut-peanut-chilli crunch on top gives it the texture a smooth chilled soup is always missing.
Chilled Thai Pumpkin & Melon Soup
Ingredients
- 1.5 kg pumpkin peeled and cubed
- 500 g cantaloupe melon peeled and cubed
- 80 g ginger
- 30 g turmeric
- 1 litre coconut milk
- 5 cloves garlic
- 3 spring onions
- 3 stalks lemongrass
- lime juice
Coconut Peanut Chilli Crunch
- 100 g desiccated coconut
- 100 g peanuts blanched
- 5 g dried chilli flakes
- basil
- salt
Instructions
- Peel the melon, cut into chunks, and freeze immediately. (Make extra, they double as excellent frozen snacks.)
- Lightly crush the ginger, turmeric, and lemongrass with the side of a knife or the back of a frying pan, then tie into a bundle with string for easy removal later.
- Place a large pot over medium-high heat.
- Add the chopped garlic, spring onion, the ginger-turmeric-lemongrass bundle, and 3 tablespoons of oil.
- Cook, stirring, for 2 to 3 minutes until very fragrant.
- Add the cubed pumpkin and stir to coat in the flavoured oil. Season lightly with salt.
- Add coconut milk until the pumpkin is just covered and bring to a boil.
- Immediately reduce to a gentle simmer and cook 30 minutes, until the pumpkin is very tender.
- Remove the turmeric, ginger, and lemongrass bundle, then transfer the pot’s contents to a blender. Blend on high until smooth.
- Add the frozen melon to the blender and continue blending until smooth again.
- Let cool completely before seasoning lightly with lime.
- For the crunchy topping, toss the coconut flakes with a few drops of oil and a sprinkle of salt. Spread on a tray and toast at 160°C for 10 minutes, until lightly browned.
- Repeat with the peanuts, then chop into small pieces.
- Once both have cooled to room temperature, combine with salt, chilli flakes, and chopped herbs.
- Serve the soup chilled, topped with a generous sprinkling of the coconut peanut chilli crunch.
Equipment
- Chef’s Knife
- Chopping board
- Blender
- Ladle
Recipe Notes
From the Chef
Freeze the melon before blending it in. It chills the soup instantly instead of watering it down with ice, and you end up with extra frozen melon chunks as a genuinely good snack on the side.