Thai Pumpkin Soup with Red Curry Paste | How to make Thai Pumpkin Soup with Red Curry Paste

By Alka Jena  |  8th Nov 2016  |  
5 from 1 review Rate It!
  • Thai Pumpkin Soup with Red Curry Paste , How to make Thai Pumpkin Soup with Red Curry Paste
Thai Pumpkin Soup with Red Curry Paste by Alka Jena
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

27

1

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.

Thai Pumpkin Soup with Red Curry Paste is an authentic dish which is perfect to serve on all occasions. The Thai Pumpkin Soup with Red Curry Paste is delicious and has an amazing aroma. Thai Pumpkin Soup with Red Curry Paste by Alka Jena will help you to prepare the perfect Thai Pumpkin Soup with Red Curry Paste in your kitchen at home. Thai Pumpkin Soup with Red Curry Paste needs 15 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Thai Pumpkin Soup with Red Curry Paste . This makes it easy to learn how to make the delicious Thai Pumpkin Soup with Red Curry Paste . In case you have any questions on how to make the Thai Pumpkin Soup with Red Curry Paste you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Alka Jena. Thai Pumpkin Soup with Red Curry Paste will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Thai Pumpkin Soup with Red Curry Paste

Ingredients to make Thai Pumpkin Soup with Red Curry Paste

  • 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

How to make Thai Pumpkin Soup with Red Curry Paste

  1. 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.)
  2. 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.
  3. Heat the remaining olive oil in a large sauce pan and cook the curry paste for 1 minute or until 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 20-25 minutes on a low flame.
  5. 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.
  6. Pour this soup into serving bowls. Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.

My Tip:

If you find the paste too thick, add a little more coconut milk to help blend the ingredients.

Reviews for Thai Pumpkin Soup with Red Curry Paste (1)

Sujata Limbu2 years ago

Looks delish!
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