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.
Ingredients:
1 cup pumpkin peeled and chopped
2 tbsp Red Thai Curry Paste
1 cup thick coconut milk store bought
2 cups vegetable stock
1 tsp pepper powder
2` tbsp` olive oil extravirgin
salt As per taste
1 no Thai red chilli for garnishing
1` tbsp coconut milk for garnishing
coriander leaves for garnishing
For Red Thai Curry Paste makes 1 cup
3/4th cup onion chopped
1 stock lemon grass fresh
10 nos red chillies soaked in warm water for 10 minutes
4 cloves garlic roughly chopped
1 inch galangal or ginger sliced
2 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp white pepper powder
salt to taste
1 tbsp lemon juice
Full recipe: Thai Pumpkin Soup with Red curry Paste recipe