Thai pumpkin soup
Cooking time45 min
Do you want to make an exceptionally delicious, warming seasonal soup? This Thai pumpkin soup recipe teaches you how to prepare a unique soup in a fast manner. If you follow the correct guidelines and quantity advocated in this Thai pumpkin recipe, you can serve for 6 people. The preparation time for this recipe is 35 minutes and the cooking time comes around 40 minutes. Many people describe it as a beautiful filling soup and the method of preparation is extremely simple as well. You need to heat oven to 200C/F 180C/G 6.
Pumpkin should be tossed in a roasting tin with half portion of the oil and seasoning.
It should be roasted for 30 minutes until turn tender and color becomes brown.
The remaining oil must be placed in a pan and add lemon grass, ginger and onion.
Cook for 8 to 10 minutes until they become soft.
Stir in the curry paste (around 1 minute) and then, roasted pumpkin, stock and 3 tablespoons of coconut milk should also be stirred in.
It should be brought to simmer and cook for 5 minutes.
Then, fish out the lemon grass and cool for a few minutes before whizzing using a hand blender until turn smooth.
Return to the pan for heating through and then, season with sugar, salt, pepper and lime juice.
Drizzle with coconut oil and scatter with chilli before serving.
- Sunflower oil – 4 teaspoons.
- Grated ginger – 1 tablespoon.
- Pumpkin or squash – 1-1/2 kg. (It should be peeled and roughly chopped).
- Sliced onion – 1 no.
- Bashed lemon grass -1 no.
- Coconut milk – 400 ml can.
- Thai red curry paste – 3 to 4 tablespoons.
- Lime juice – for seasoning.
- Sugar – for seasoning.
- Vegetable stock 850 ml.
- Sliced red chili – 1 no. (It should be sliced; optional item).