It was raining for a couple of days due to low pressure here and I was longing for some warmth when I decided to make a soup , but never thought I would end up making a Thai Pumpkin Soup . It was on my mind to make this soup for quite a long time and a huge batch of leftover pumpkin in my fridge pushed me to try something out this time and comes out this super creamy pumpkin soup with the spiciness of red Thai curry paste.
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.
In this recipe I have traded heavy cream for coconut milk which results is a flavor-packed comfort food with subtle hints of Thai flavors. The best part of this Soup is the red curry paste which is made at home from scratch. This is really easy to make as long as you have most of the ingredients on hand. If you have shallots, lemongrass, few red chillies and some ginger and garlic , you can make this amazing Red Thai Curry paste at home. A perfect dish to welcome winter with open arms.
One of the best way to use pumpkin is making this Thai Pumpkin Soup , all you have to gather is four ingredients- pumpkin puree, vegetable stock, coconut milk and red thai curry paste . This soup works perfectly as a starter or as a meal , the only thing you have to add is some paneer, noodles or some veggies. So the next time you think of making a soup , do try this Thai Pumpkin Soup with Red curry Paste recipe and donot forget to share your experience.
This recipe is going to be part of our Foodie Monday BlogHop theme of #Soup.