Ariso Recipes
Spicy Thai Pumpkin Soup with Homemade Red Curry Paste
Last update date: February 24, 2012
Spicy Thai Pumpkin Soup with Homemade Red Curry Paste: A fiery and flavorful Thai pumpkin soup infused with the heat of homemade red curry paste, creamy coconut milk, and fragrant spices. A bold and comforting bowl of soup to warm your soul.
45 minutes.
Thai
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Ingredients
4
How To Cook?
1
Prepare the red thai curry paste: in a food processor or blender, combine lemongrass, red chillies, garlic cloves, alpinia galanga extract (galangal), cumin seeds, white pepper powder, salt, and lemon juice. blend the ingredients to create a fragrant and smooth thai red curry paste. if the paste is too thick, add a little coconut milk to help blend the ingredients. store the paste refrigerated for further use.
2
For the roasted pumpkins: in a pan, add a little olive oil and saute the chopped pumpkin with salt, chilli powder, and a pinch of turmeric powder until it becomes soft. allow it to cool, then grind it to a smooth paste.
3
In a large saucepan, heat the remaining olive oil and cook the prepared red curry paste for about a minute until it becomes fragrant.
4
Add the vegetable stock and the pumpkin puree to the saucepan. bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes on low flame.
5
Season the soup with salt and black pepper powder, then stir in the coconut milk. continue cooking for an additional 5 minutes.
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