Thai Pumpkin And Coconut Cream Soup. Now that soup season is in full swing, it's time to grab your spoon and start enjoying quick and easy meal-in-a-bowl lunches and dinners. 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.

Thai Pumpkin And Coconut Cream Soup 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.

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Now that soup season is in full swing, it's time to grab your spoon and start enjoying quick and easy meal-in-a-bowl lunches and dinners. 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.

Thai Pumpkin And Coconut Cream Soup is one of the most popular of current trending meals on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. They're fine and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something which I've loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have 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:

{Make ready 350 of grm yellow pumpkin (peeled) cubed.
{Make ready 1 tbsp of lemon juice.
{Get 5 of oo ml chicken stock.
{Take 800 ml of coconut cream (canned).
{Make ready 1 cup of basil leaves.
{Take to taste of pepper and salt.
{Take of Ingredients for shrimp paste.
{Make ready 125 of grm prawns (shelled and deveined).
{Take 10 of shallots,peeled.
{Make ready 1 tbsp of shrimp paste.
{Get 1 tbsp of red chilli,minced.
{Prepare 1 tbsp of ginger,grated.
{Get 1 tsp of dark brown sugar.
{Get 1 tbsp of fish sauce.
{Prepare 1 tbsp of lemon grass stalk, finely chopped.

You can make it mild spicy or hot spicy by using different types of chilies. Instead of the traditional sour cream, this recipe uses coconut cream. Place olive oil in a large heavy-based saucepan over medium heat. Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed.

Instructions to make Thai Pumpkin And Coconut Cream Soup:

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

The combination of red curry paste, ginger, and coconut milk result in a Thai-inspired meal. Make sure all the ingredients are very tender so they'll blend together smoothly. This soup is a Thai version of a pumpkin soup recipe. We've made it spicier and it's a brilliant dish for foreigners to try a little bit of Thai spiciness before eating the real deal of spiciness. Soup up your pumpkin soup with this amazing Thai version made with red curry paste, coconut milk and special spices..

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