Name: Thai Pumpkin Soup with Red curry Paste recipe 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; 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

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.

Ingredients Serving: 4

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

Instructions

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.
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. Swril in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.

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