Name: Authentic Thai Pumpkin Soup With Red Curry Paste Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup Kaddu (Parangikai/ Pumpkin) - diced; 2 tablespoons Thai Red Curry Paste; 1 cup Coconut milk - thick; 2 cups Vegetable stock; 1 teaspoon Black pepper powder; 1 tablespoon Coconut milk - to garnish; 2 tablespoons Extra Virgin Olive Oil - extra virgin; Salt - to taste; 1 Thai Red chilli (Birds Eye Chilli) - for garnish; Coriander (Dhania) Leaves - for garnishing; 3/4 Onion - chopped; 1 Lemongrass; 10 Fresh Red chillies - soaked in warm water for 10 minutes; 4 cloves Garlic - roughly chopped; 1 inch Ginger - or galangal; 1 tablespoon Cumin seeds (Jeera); 1/2 teaspoon White pepper powder; Salt - to taste; 1 tablespoon Lemon juice

Ingredients

1 cup Kaddu (Parangikai/ Pumpkin) - diced
2 tablespoons Thai Red Curry Paste
1 cup Coconut milk - thick
2 cups Vegetable stock
1 teaspoon Black pepper powder
1 tablespoon Coconut milk - to garnish
2 tablespoons Extra Virgin Olive Oil - extra virgin
Salt - to taste
1 Thai Red chilli (Birds Eye Chilli) - for garnish
Coriander (Dhania) Leaves - for garnishing
3/4 Onion - chopped
1 Lemongrass
10 Fresh Red chillies - soaked in warm water for 10 minutes
4 cloves Garlic - roughly chopped
1 inch Ginger - or galangal
1 tablespoon Cumin seeds (Jeera)
1/2 teaspoon White pepper powder
Salt - to taste
1 tablespoon Lemon juice

Instructions

For the Red Thai Curry Paste:To prepare Thai Pumpkin broth With Red Curry Paste steps, prepare the Red Thai Curry paste steps.

Place the elements - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper ground mix, seasoning to umami profile, lemon juicein 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, transfer in a little more coconut dairy liquid to help pulse elements.For the Roasted Pumpkins:transfer in a little olive fat in a wok and transfer in the minced pumpkin along with seasoning, chilli ground mix and a pinch of turmeric ground mix.

char them till they are soft.

Cool and grind to a paste.toasty the remaining Olive fat in a large condiment dip wok and make the curry paste for one minute or until it becomes fragrant.transfer in the produce stock along with the pumpkin puree and bring it to a bubble.

low-boil and let it bubble for a good 20 moments on low flame.transfer in seasoning and pepper ground mix along with the coconut dairy liquid.

mix gently well and make for further 5 more moments.mix gently in the lime extract and strain the broth for a even texture.transfer Thai Pumpkin broth With Red Curry Paste steps into serving bowls.

Swirl in some coconut dairy liquid and finish off with pepper ground mix, red chillies and crisp coriander leaves.offer with Vegetarian Pad Thai steps for wholesome and comforting meal.

Master Chef

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Authentic Thai Pumpkin Soup With Red Curry Paste Recipe

15 Min Prep

30 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Authentic Thai Pumpkin Soup With Red Curry Paste Recipe

15 Min Prep

30 Min Cook

4 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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