Thai Pumpkin Soup With Red Curry Paste Recipe
A vegetarian Thai recipe with kaddu (parangikai/ pumpkin) - diced, tablespoons thai red curry paste, coconut milk - thick. Ready in 45 min, serves 4.
Curated byChatchai Siri🇹🇭
Instructions
16 steps- 1
For the Red Thai Curry Paste:To prepare Thai Pumpkin Soup With Red Curry Paste Recipe, prepare the Red Thai Curry paste recipe
tablespoons thai red curry paste(2)thai red chilli (birds eye chilli) - for garnish(1) - 2
Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein a food processor or blender and process well to create a fragrant Thai red curry paste
tablespoons thai red curry paste(2)black pepper powder(1 teaspoon)salt - to tastethai red chilli (birds eye chilli) - for garnish(1)coriander (dhania) leaves - for garnishinglemongrass(1)fresh red chillies - soaked in warm water for minutes(10)cloves garlic - roughly chopped(4)inch ginger - or galangal(1)cumin seeds (jeera)(1 tablespoon)white pepper powder(1/2 teaspoon)salt - to tastelemon juice(1 tablespoon) - 3
Use as required or store refrigerated for further use
- 4
If you find the paste too thick, add a little more coconut milk to help blend ingredients
tablespoons thai red curry paste(2)coconut milk - thick(1 cup)coconut milk - to garnish(1 tablespoon) - 5
For the Roasted Pumpkins:Add a little olive oil in a pan and add the chopped pumpkin along with salt, chilli powder and a pinch of turmeric powder
black pepper powder(1 teaspoon)tablespoons extra virgin olive oil - extra virgin(2)salt - to tastethai red chilli (birds eye chilli) - for garnish(1)onion - chopped(3/4)cloves garlic - roughly chopped(4)inch ginger - or galangal(1)white pepper powder(1/2 teaspoon)salt - to taste - 6
Roast them till they are soft
- 7
Cool and grind to a paste
tablespoons thai red curry paste(2) - 8
Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or until it becomes fragrant
tablespoons thai red curry paste(2)tablespoons extra virgin olive oil - extra virgin(2) - 9
Add the vegetable stock along with the pumpkin puree and bring it to a boil
vegetable stock(2 cups) - 10
Simmer and let it boil for a good 20 minutes on low flame
fresh red chillies - soaked in warm water for minutes(10) - 11
Add salt and pepper powder along with the coconut milk
coconut milk - thick(1 cup)black pepper powder(1 teaspoon)coconut milk - to garnish(1 tablespoon)salt - to tastewhite pepper powder(1/2 teaspoon)salt - to taste - 12
Stir well and cook for further 5 more minutes
fresh red chillies - soaked in warm water for minutes(10) - 13
Stir in the lime juice and strain the soup for a smooth texture
lemon juice(1 tablespoon) - 14
Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls
tablespoons thai red curry paste(2)thai red chilli (birds eye chilli) - for garnish(1) - 15
Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves
coconut milk - thick(1 cup)black pepper powder(1 teaspoon)coconut milk - to garnish(1 tablespoon)thai red chilli (birds eye chilli) - for garnish(1)coriander (dhania) leaves - for garnishingfresh red chillies - soaked in warm water for minutes(10)white pepper powder(1/2 teaspoon) - 16
Serve with Vegetarian Pad Thai Recipe for wholesome and comforting meal
tablespoons thai red curry paste(2)thai red chilli (birds eye chilli) - for garnish(1)
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Thai Pumpkin Soup With Red Curry Paste Recipe
A vegetarian Thai recipe with kaddu (parangikai/ pumpkin) - diced, tablespoons thai red curry paste, coconut milk - thick. Ready in 45 min, serves 4.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
For the Red Thai Curry Paste:To prepare Thai Pumpkin Soup With Red Curry Paste Recipe, prepare the Red Thai Curry paste recipe
tablespoons thai red curry paste(2)thai red chilli (birds eye chilli) - for garnish(1) - 2
Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein a food processor or blender and process well to create a fragrant Thai red curry paste
tablespoons thai red curry paste(2)black pepper powder(1 teaspoon)salt - to tastethai red chilli (birds eye chilli) - for garnish(1)coriander (dhania) leaves - for garnishinglemongrass(1)fresh red chillies - soaked in warm water for minutes(10)cloves garlic - roughly chopped(4)inch ginger - or galangal(1)cumin seeds (jeera)(1 tablespoon)white pepper powder(1/2 teaspoon)salt - to tastelemon juice(1 tablespoon) - 3
Use as required or store refrigerated for further use
- 4
If you find the paste too thick, add a little more coconut milk to help blend ingredients
tablespoons thai red curry paste(2)coconut milk - thick(1 cup)coconut milk - to garnish(1 tablespoon) - 5
For the Roasted Pumpkins:Add a little olive oil in a pan and add the chopped pumpkin along with salt, chilli powder and a pinch of turmeric powder
black pepper powder(1 teaspoon)tablespoons extra virgin olive oil - extra virgin(2)salt - to tastethai red chilli (birds eye chilli) - for garnish(1)onion - chopped(3/4)cloves garlic - roughly chopped(4)inch ginger - or galangal(1)white pepper powder(1/2 teaspoon)salt - to taste - 6
Roast them till they are soft
- 7
Cool and grind to a paste
tablespoons thai red curry paste(2) - 8
Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or until it becomes fragrant
tablespoons thai red curry paste(2)tablespoons extra virgin olive oil - extra virgin(2) - 9
Add the vegetable stock along with the pumpkin puree and bring it to a boil
vegetable stock(2 cups) - 10
Simmer and let it boil for a good 20 minutes on low flame
fresh red chillies - soaked in warm water for minutes(10) - 11
Add salt and pepper powder along with the coconut milk
coconut milk - thick(1 cup)black pepper powder(1 teaspoon)coconut milk - to garnish(1 tablespoon)salt - to tastewhite pepper powder(1/2 teaspoon)salt - to taste - 12
Stir well and cook for further 5 more minutes
fresh red chillies - soaked in warm water for minutes(10) - 13
Stir in the lime juice and strain the soup for a smooth texture
lemon juice(1 tablespoon) - 14
Pour Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls
tablespoons thai red curry paste(2)thai red chilli (birds eye chilli) - for garnish(1) - 15
Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves
coconut milk - thick(1 cup)black pepper powder(1 teaspoon)coconut milk - to garnish(1 tablespoon)thai red chilli (birds eye chilli) - for garnish(1)coriander (dhania) leaves - for garnishingfresh red chillies - soaked in warm water for minutes(10)white pepper powder(1/2 teaspoon) - 16
Serve with Vegetarian Pad Thai Recipe for wholesome and comforting meal
tablespoons thai red curry paste(2)thai red chilli (birds eye chilli) - for garnish(1)
Rate this recipe
