Name: Thai Pumpkin soup recipe by Prema Vaidyanthan at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Sweet Pumpkin. 3 cups; Shallots. 3 - 4 peeled; kaffir lime leaves. 5 - 6; Lemon grass. 2 teaspoon ( chopped); Salt to taste.; Butter or oil. 2 tablespoon; Coconut milk. 1/2 cup; Vegetable stock. 1 cup; Water to adjust consistency; Thai Basil. 4 - 5; Any green of choice. 2 tablespoons; Roasted pumpkin seed. 3 teaspoon; pepper. (optional). 1 teaspoon

ABOUT Thai Pumpkin soup RECIPE

Smooth as silk !! the refreshing flavour of lemon grass and kaffir lime leaves combined with the creaminess of Pumpkin and coconut milk makes for a great start to any meal.

Ingredients Serving: 2

Sweet Pumpkin. 3 cups
Shallots. 3 - 4 peeled
kaffir lime leaves. 5 - 6
Lemon grass. 2 teaspoon ( chopped)
Salt to taste.
Butter or oil. 2 tablespoon
Coconut milk. 1/2 cup
Vegetable stock. 1 cup
Water to adjust consistency
Thai Basil. 4 - 5
Any green of choice. 2 tablespoons
Roasted pumpkin seed. 3 teaspoon
pepper. (optional). 1 teaspoon

Instructions

Heat pan, add butter or oil.
Add chopped shallots . Sauté well.
Add chopped pumpkin pieces. Sauté till cooked and the pumpkin pieces start disintegrating.
Remove, cool and grind to a smooth paste.
Make a bundle of the lime leaves and lemon grass in a clean muslin cloth.
Sauté the green till they shrink a little. Temper with salt, keep aside.
Heat the same pan, add the ground mixture, the bundle and stock.
Add salt and adjust consistency with water.
Add the basil leaves, bring to a boil.
Remove the bundle, basil leaves and add coconut milk before the final boil.
Serve, topped with the greens and pumpkin seeds and pepper powder if using.

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