Thai Pumpkin Soup With Red Curry Paste Recipe

Ingredients
- 1 cup pumpkin peeled and chopped
- 2 tbsp Red Thai Curry Paste
- 1 cup thick coconut milk store bought
- 2 cup vegetable stock
- 1 tsp pepper powder
- 2 tbsp olive oil extra virgin
- Salt As per taste
- 1 Thai red chili for garnishing
- 1 tbsp 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 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tsp white pepper powder
- Salt to taste
- 1 tbsp lemon juice
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
Recipe Nutrition
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