Thai Pumpkin Soup With Red Curry Paste

Name: Thai Pumpkin Soup With Red Curry Paste
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 1 cup Pumpkin (1 cup Kaddu (Parangikai/ Pumpkin) diced); 2 tbsp Thai Red Curry Paste (2 tablespoons Thai Red Curry Paste); 1 cup Coconut Milk (1 cup Coconut milk thick + 1 tablespoon Coconut milk to garnish); 2 cup Vegetable Broth (2 cups Vegetable stock); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 2 tbsp Extra Virgin Olive Oil (2 tablespoons Extra Virgin Olive Oil extra virgin); 0 pieces Table Salt (Salt to taste + Salt to taste); 1 piece Thai Bird Chili (1 Thai Red chilli (Birds Eye Chilli) for garnish); 0 pieces Cilantro (Coriander (Dhania) Leaves for garnishing); ¾ piece Yellow Onion (3/4 Onion chopped); 1 piece Lemongrass (1 Lemongrass); 10 pieces Red Chili (10 Fresh Red chillies soaked in warm water for 10 minutes); 4 cloves Garlic (4 cloves Garlic roughly chopped); 1 piece Ginger (1 inch Ginger or galangal, sliced); 1 tbsp Cumin Seeds (1 tablespoon Cumin seeds (Jeera)); ½ tsp White Pepper (1/2 teaspoon White pepper powder); 1 tbsp Lemon Juice (1 tablespoon Lemon juice)

A creamy and fragrant Thai pumpkin soup simmered with a homemade red curry paste and coconut milk, garnished with cilantro and chillies.

45 minThai

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 4 servings

Pumpkin1 cup · 1 cup Kaddu (Parangikai/ Pumpkin) diced
Thai Red Curry Paste2 tbsp · 2 tablespoons Thai Red Curry Paste
Coconut Milk1 cup · 1 cup Coconut milk thick + 1 tablespoon Coconut milk to garnish
Vegetable Broth2 cup · 2 cups Vegetable stock
Black Pepper1 tsp · 1 teaspoon Black pepper powder
Extra Virgin Olive Oil2 tbsp · 2 tablespoons Extra Virgin Olive Oil extra virgin
Table Salt0 pieces · Salt to taste + Salt to taste
Thai Bird Chili1 piece · 1 Thai Red chilli (Birds Eye Chilli) for garnish
Cilantro0 pieces · Coriander (Dhania) Leaves for garnishing
Yellow Onion¾ piece · 3/4 Onion chopped
Lemongrass1 piece · 1 Lemongrass
Red Chili10 pieces · 10 Fresh Red chillies soaked in warm water for 10 minutes
Garlic4 cloves · 4 cloves Garlic roughly chopped
Ginger1 piece · 1 inch Ginger or galangal, sliced
Cumin Seeds1 tbsp · 1 tablespoon Cumin seeds (Jeera)
White Pepper½ tsp · 1/2 teaspoon White pepper powder
Lemon Juice1 tbsp · 1 tablespoon Lemon juice

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Steps

1Prepare the Thai red curry paste by blending lemongrass, red chillies, garlic, ginger, cumin seeds, white pepper powder, salt to taste, and lemon juice in a food processor until smooth.
2Heat olive oil in a pan. Add diced pumpkin, salt, chilli powder, and a pinch of turmeric powder. Roast until soft, then cool and blend into a smooth paste.
3Heat the remaining olive oil in a large saucepan. Cook the prepared curry paste for one minute until fragrant.
4Add vegetable broth and the pumpkin puree. Bring to a boil, then simmer on low heat for 20 minutes.
5Add salt, black pepper powder, and coconut milk. Stir well and cook for 5 more minutes.
6Stir in lime juice and strain the soup for a smooth texture.
7Pour into serving bowls. Swirl in a little coconut milk and garnish with black pepper, red chilli, and fresh cilantro leaves.