Thai Pumpkin Soup with Red curry Paste recipe | How to make Thai Pumpkin Soup with Red curry Paste recipe

By Alka Jena  |  25th May 2017  |  
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  • Thai Pumpkin Soup with Red curry Paste recipe, How to make Thai Pumpkin Soup with Red curry Paste recipe
Thai Pumpkin Soup with Red curry Paste recipeby Alka Jena
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

31

0





About Thai Pumpkin Soup with Red curry Paste recipe Recipe

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.

Thai Pumpkin Soup with Red curry Paste recipe is a popular aromatic and delicious dish. You can try making this amazing Thai Pumpkin Soup with Red curry Paste recipe in your kitchen. This recipe requires 15 minutes for preparation and 30 minutes to cook. The Thai Pumpkin Soup with Red curry Paste recipe by Alka Jena has detailed steps with pictures so you can easily learn how to cook Thai Pumpkin Soup with Red curry Paste recipe at home without any difficulty. Thai Pumpkin Soup with Red curry Paste recipe is enjoyed by everyone and can be served on special occasions. The flavours of the Thai Pumpkin Soup with Red curry Paste recipe would satiate your taste buds. You must try making Thai Pumpkin Soup with Red curry Paste recipe this weekend. Share your Thai Pumpkin Soup with Red curry Paste recipe cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Alka Jena for inputs. In case you have any queries for Thai Pumpkin Soup with Red curry Paste recipe you can comment on the recipe page to connect with the Alka Jena. You can also rate the Thai Pumpkin Soup with Red curry Paste recipe and give feedback.

Thai Pumpkin Soup with Red curry Paste recipe

Ingredients to make Thai Pumpkin Soup with Red curry Paste recipe

  • 1 cup pumpkin peeled and chopped
  • 2 tbsp Red Thai Curry Paste
  • 1 cup thick coconut milk
  • 2 cups vegetable stock
  • 1 tsp pepper powder
  • 2` tbsp` extra virgin olive oil
  • salt as per taste
  • 1 no Thai red chilli for garnishing
  • 1` tbsp coconut milk for garnishing
  • Coriander leaves for garnishing

How to make Thai Pumpkin Soup with Red curry Paste recipe

  1. For the Roasted Pumpkins: Add 1 tbsp olive oil in a pan and add the chopped pumpkin along with salt, chilli powder and a pinch of turmeric powder.
  2. Roast them till they are soft . Cool and grind to a paste.
  3. Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or untill it becomes fragrant.
  4. 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.
  5. 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.
  6. Pour them into serving bowls. Swril in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.

My Tip:

For the Red Thai Curry Paste: Place 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 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.

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