Creamy Thai Pumpkin Soup with Homemade Red Curry Paste

Thai Pumpkin Soup with Red Curry Paste
A smooth and creamy Thai-inspired pumpkin soup, enriched with coconut milk and homemade Thai red curry paste. The sweetness of roasted pumpkin pairs beautifully with the heat of red chilies, creating a comforting dish perfect for colder months.

Cuisine: Thai
Course: Appetizer
Diet: Vegetarian

Ingredients

• 1 cup Kaddu (Parangikai/ Pumpkin), diced
• 2 tablespoons Thai Red Curry Paste
• 1 cup Coconut milk, thick
• 2 cups Vegetable stock
• 1 teaspoon Black pepper powder
• 1 tablespoon Coconut milk (for garnish)
• 2 tablespoons Extra Virgin Olive Oil
• Salt, to taste
• 1 Thai Red chili (Birds Eye Chilli), for garnish
• Fresh Coriander (Dhania) Leaves, for garnishing

For the Red Thai Curry Paste:

• 3/4 Onion, chopped
• 1 Lemongrass stalk
• 10 Fresh Red chilies (soaked in warm water for 10 minutes)
• 4 cloves Garlic, roughly chopped
• 1-inch Ginger (or galangal), sliced
• 1 tablespoon Cumin seeds (Jeera)
• 1/2 teaspoon White pepper powder
• Salt, to taste
• 1 tablespoon Lemon juice

Preparation Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Instructions

1. Prepare the Red Thai Curry Paste:

   • Combine lemongrass, red chilies, garlic, ginger, cumin seeds, white pepper powder, salt, and lemon juice in a food processor or blender. Blend until you have a smooth, fragrant paste.
   • If the paste is too thick, add more coconut milk to adjust the consistency. Set aside or store refrigerated for future use.

2. Make the Soup:

   • In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
   • Stir in the prepared Thai red curry paste and sauté for 1-2 minutes, allowing the flavors to develop.
   • Add the diced pumpkin to the pot and cook for another 5 minutes, stirring occasionally.
   • Pour in the vegetable stock and bring to a simmer. Let the soup cook for about 20 minutes, or until the pumpkin is tender.
   • Add the coconut milk and black pepper powder. Stir well, then cook for an additional 5 minutes. Season with salt to taste.

3. Blend the Soup:

   • Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth.

4. Serve:

   • Ladle the soup into bowls. Garnish with a drizzle of coconut milk, fresh coriander leaves, and a sliced Thai red chili for added heat. Serve hot.

Enjoy this rich and comforting Thai Pumpkin Soup with Red Curry Paste, a delightful appetizer that brings warmth and a burst of flavor to your meal!