Thai Pumpkin Soup

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.

Thai Pumpkin Soup

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.

Thai 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.

 

Thai Pumpkin Soup

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.

 

Thai Pumpkin Soup

 

This recipe is going to be part of our Foodie Monday BlogHop theme of #Soup.

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Thai Pumpkin Soup with Red curry Paste 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.
Thai Pumpkin Soup
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Prep Time 15 minutes
Cook Time 30 minutes
Servings
persons
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
persons
Ingredients
Thai Pumpkin Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. For the Red Thai Curry Paste: Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.Use as required or store refrigerated for further use. If you find the paste too thick, add a little more coconut milk to help blend ingredients.
  2. 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.
  3. Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or untill it becomes fragrant.
  4. 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.
  5. 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.
  6. Pour them into serving bowls. Swril in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.

13 thoughts on “Thai Pumpkin Soup with Red curry Paste recipe”

  1. I’m always looking out for new ways to make soups with basic ingredients as soup is a major part of our diet. I’m booking this recipe to try it out when I get back home. Thank you sharing such an awesome soup.

    1. Thank you Mayuri, though my blog doesnot have much of soup recipes, I always try to bring in bold flavors in my soup. Thanks for liking

  2. Loved it Alka! Coconut milk and the Curry paste has really added that flavour to the regular mundane Pumpkin soup. Most important the flavour of the pumpkin not getting overshadowed by the rest of the ingredients. Neat and beautiful visual treat as always! <3 <3 Need that Thai Red Curry Paste recipe. :*

    1. The Thai Curry Paste recipe is in the post itself, I love to make my own curry paste at home and its always taste good than the store bought one.

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