Thai pumpkin and coconut cream soup
Thai pumpkin and coconut cream soup

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pumpkin soup is high atop my list of winter favorites, and this year I've decided to add a Thai twist to the classic with this healthy recipe for coconut pumpkin soup made with plenty of fresh garlic. I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle.

Thai pumpkin and coconut cream soup is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Thai pumpkin and coconut cream soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can cook thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai pumpkin and coconut cream soup:
  1. Take 350 grm yellow pumpkin (peeled ) cubed
  2. Prepare 1 tbsp lemon juice
  3. Take 5oo ml chicken stock
  4. Prepare 800 ml coconut cream ( canned)
  5. Prepare 1 cup basil leaves
  6. Get to taste pepper and salt
  7. Make ready Ingredients for shrimp paste
  8. Get 125 grm prawns (shelled and deveined )
  9. Take 10 shallots ,peeled
  10. Make ready 1 tbsp shrimp paste
  11. Prepare 1 tbsp red chilli ,minced
  12. Make ready 1 tbsp ginger ,grated
  13. Prepare 1 tsp dark brown sugar
  14. Get 1 tbsp fish sauce
  15. Make ready 1 tbsp lemon grass stalk, finely chopped

Soup up your pumpkin soup with this amazing Thai version made with red curry paste, coconut milk and special spices.. This Thai pumpkin soup is creamy and full of flavour, zest and spice. It's filling enough for a meal or can be paired with shredded or diced chicken or grilled prawns for extra protein. Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender.

Instructions to make Thai pumpkin and coconut cream soup:
  1. Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste.
  2. Toss the pumpkin cubes in lemon juice and keep aside.
  3. In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain.
  4. On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps.
  5. Add pumpkin and cook on low heat until pumpkin is tender but not mushy.
  6. Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes.
  7. Remove from heat and serve immediately

In a blender, purée soup in small batches until very smooth. Rinse saucepan and place purée in it. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil. This is a spicy Thai variety on our favorite pumpkin soup. You can make it mild spicy or hot spicy by using different types of chilies.

So that’s going to wrap this up with this exceptional food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!