Exquisite Thai Pumpkin Soup
What does it include?
Ingredients
- 1500 grams of pumpkin
- 40 milliliters of sunflower oil
- 1 sliced onion
- 75 milliliters of grated ginger
- 2 limoncillos
- 60 milliliters Thai red curry paste
- 400 milliliters of coconut milk
- 800 milliliters of vegetable broth
- To taste Lime juice
- To taste Sugar
- To serve red chili
How to prepare it step by step?
Preparation
- Preheat the oven to 200C/180C with fan or gas 6.
- Toss the pumpkin in a baking dish with half the oil and seasoning, then roast for 30 minutes until golden and tender.
- In a frying pan, heat the remaining oil with the onion, ginger, and lemongrass.
- Cook gently for 8 to 10 minutes until softened and aromatic.
- Add the curry paste and cook for 1 minute, allowing the flavors to meld.
- Stir in the roasted pumpkin, coconut milk (minus 3 tablespoons), and broth.
- Let it simmer for 5 minutes, then remove the lemongrass.
- Let cool slightly, then blend until smooth using a hand mixer or in batches.
- Return the mixture to the pan to heat through.
- Season with salt, pepper, lime juice, and sugar to taste.
- Serve drizzled with the remaining coconut milk and sprinkled with chili if desired.
Full description
Indulge in this exquisite Thai pumpkin soup, a symphony of traditional Thai flavors with a velvety texture. Infused with aromatic ginger, lemongrass, and a hint of fiery red curry paste, this soup offers a comforting warmth and a gentle sweetness from the pumpkin. The coconut milk adds a creamy richness, while a splash of lime juice brightens the dish. Perfectly balanced, it's a delightful culinary journey for the senses. Enjoy the vibrant aromas and the harmonious blend of spices that make this soup a standout.
