Name: Thai Pumpkin Soup with Red Curry Paste recipe by Alka Jena at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup pumpkin, peeled and chopped; 2 tbsp red thai curry paste; 1 cup thick coconut milk (store bought); 2 cups vegetable stock; 1 tsp pepper powder; 2 tbsp olive oil (extra virgin); Salt as per taste; 1 no thai red chilli, to garnish; 1 tbsp coconut milk to garnish; Coriander leaves to garnish; For the Red Thai Curry Paste (1 cup):; 3/4th cup onion, chopped; 1 stock lemon grass, fresh; 10 nos red chillies, 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

ABOUT Thai Pumpkin Soup with Red Curry Paste RECIPE

The creaminess of the pumpkin soup mostly comes from the 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 an addition of coconut milk and Thai Red curry paste is a classic twist to the regular Pumpkin Soup.

Ingredients Serving: 4

1 cup pumpkin, peeled and chopped
2 tbsp red thai curry paste
1 cup thick coconut milk (store bought)
2 cups vegetable stock
1 tsp pepper powder
2 tbsp olive oil (extra virgin)
Salt as per taste
1 no thai red chilli, to garnish
1 tbsp coconut milk to garnish
Coriander leaves to garnish
For the Red Thai Curry Paste (1 cup):
3/4th cup onion, chopped
1 stock lemon grass, fresh
10 nos red chillies, 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

To prepare the red thai curry paste, place all the ingredients in a food processor or blender and process it well to create a fragrant thai red curry paste. (Use as required or store refrigerated for further use.)
To prepare the roasted pumpkins, add 1 tbsp olive oil in a pan, then add the chopped pumpkin along with salt, chilli powder and a pinch of turmeric powder. Roast them till they are soft. Then cool and grind to form a paste.
Heat the remaining olive oil in a large sauce pan and cook the curry paste for 1 minute or until 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 20-25 minutes on a low flame.
Add salt and pepper powder along with the coconut milk. Stir well and cook for a further 5 more minutes. Stir in the lime juice and strain the soup to form a smooth texture.
Pour this soup into serving bowls. Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.

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