Thai Pumpkin Soup With Red Curry Paste Recipe
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The creaminess of the pumpkin soup mostly comes from coconut milk which I have used and the smokiness from the roasted pumpkin which is gently spiced, but I made sure that the pumpkin flavor shines above all.This Thai Pumpkin soup with addition of coconut milk and Thai Red curry paste is a classic twist to the regular Pumpkin Soup.
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Ingredients
- 1 cup pumpkin peeled and chopped
- 2 tablespoon Red Thai Curry Paste
- 1 cup thick coconut milk store bought
- 2 cup vegetable stock
- 1 teaspoon pepper powder
- 2 tablespoon olive oil extra virgin
- Salt As per taste
- 1 Thai red chili for garnishing
- 1 tablespoon coconut milk for garnishing
- coriander leaves for garnishing
For Red Thai Curry Paste makes 1 cup
- 3/4 cup onion chopped
- 1 stock lemon grass fresh
- 10 red chilies soaked in warm water for 10 minutes
- 4 cloves garlic roughly chopped
- 1 inch galangal or ginger sliced
- 2 tablespoon coriander seeds
- 1 tablespoon cumin seed
- 1/2 teaspoon white pepper powder
- Salt to taste
- 1 tablespoon lemon juice
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Instructions
- For the Red Thai Curry Paste: Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Use as required or store refrigerated for further use.
- If you find the paste too thick, add a little more coconut milk to help blend ingredients.
- For the Roasted Pumpkins: Add 1 tbsp olive oil in a pan and add the chopped pumpkin along with salt, chili powder and a pinch of turmeric powder. Roast them till they are soft . Cool and grind to a paste.
- Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or untill it becomes fragrant.
- Add the vegetable stock along with the pumpkin puree and bring it to a boil. Simmer and let it boil for some good 20 to 25 minutes on low flame.
- Add salt and pepper powder along with the coconut milk . Stir well and cook for further 5 more minutes. Stir in the lime juice and strain the soup for a smooth texture.
- Pour them into serving bowls. Swirl in some coconut milk and garnish with pepper powder, red chilies and fresh coriander leaves.
Notes
One of the best way to use pumpkin is making this Thai Pumpkin Soup, all you have to gather is four ingredients- pumpkin puree, vegetable stock, coconut milk and red Thai curry paste .
This soup works perfectly as a starter or as a meal, the only thing you have to add is some paneer, noodles or some veggies.
So the next time you think of making a soup, do try this Thai Pumpkin Soup with Red curry Paste recipe and do not forget to share your experience.
Recipe Nutrition
Calories: 136 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 5 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 550 mg | Potassium: 645 mg | Fiber: 5 g | Sugar: 12 g | Vitamin A: 5322 IU | Vitamin C: 187 mg | Calcium: 108 mg | Iron: 4 mg
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