Thai Pumpkin Soup with Red Curry Paste Recipe
This delightful Thai Pumpkin Soup with Red Curry Paste offers a rich and aromatic taste, combining the natural sweetness of pumpkin with the savory notes of coconut milk and the heat from red curry paste. Perfect as an appetizer or a cozy meal, this dish is not only vegetarian but also packed with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin) – diced | 1 cup |
| Thai Red Curry Paste | 2 tablespoons |
| Coconut milk – thick | 1 cup |
| Vegetable stock | 2 cups |
| Black pepper powder | 1 teaspoon |
| Coconut milk – for garnish | 1 tablespoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Salt | to taste |
| Thai Red chilli (Birds Eye Chilli) | 1 (for garnish) |
| Coriander (Dhania) Leaves | for garnishing |
| Onion – chopped | 3/4 |
| Lemongrass | 1 stalk |
| Fresh Red chillies | 10 (soaked in warm water for 10 minutes) |
| Garlic – roughly chopped | 4 cloves |
| Ginger or galangal | 1 inch |
| Cumin seeds (Jeera) | 1 tablespoon |
| White pepper powder | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Fat | 18 g |
| Saturated Fat | 8 g |
| Sodium | 450 mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 15 |
| Cooking | 30 |
| Total | 45 |
Instructions
For the Red Thai Curry Paste:
- To prepare the Red Thai curry paste, combine the lemongrass, soaked red chillies, garlic, ginger, cumin seeds, white pepper powder, salt, and lemon juice in a food processor or blender.
- Blend the ingredients until they form a smooth and fragrant paste. If the paste is too thick, add a little coconut milk to facilitate blending. Store any leftover paste in the refrigerator for future use.
For the Roasted Pumpkin:
- In a pan, heat a small amount of extra virgin olive oil over medium heat. Add the diced pumpkin along with salt, chili powder, and a pinch of turmeric powder.
- Roast the pumpkin until it becomes tender. Once cooked, allow it to cool and then grind it into a smooth puree.
To Make the Soup:
- In a large saucepan, heat the remaining olive oil over medium heat and sauté the prepared red curry paste for about one minute, or until it becomes fragrant.
- Add the vegetable stock and pumpkin puree to the pan, bringing the mixture to a boil. Reduce the heat and let it simmer for 20 minutes on low flame, allowing the flavors to meld beautifully.
- After simmering, stir in the black pepper, white pepper, and thick coconut milk. Mix well and continue cooking for an additional 5 minutes.
- Finally, add the lemon juice to the soup and strain it through a fine mesh sieve for a smooth texture, if desired.
Serving:
- Pour the Thai Pumpkin Soup into serving bowls. For a delightful touch, swirl in some additional coconut milk and garnish with a sprinkle of black pepper powder, a Thai red chilli, and fresh coriander leaves.
- This soup pairs beautifully with a serving of Vegetarian Pad Thai, creating a wholesome and comforting meal that is sure to impress your family and friends.
Indulge in this comforting bowl of Thai Pumpkin Soup with Red Curry Paste, where the warm flavors and creamy texture bring a touch of Thailand right into your kitchen! Enjoy!
