Thai Pumpkin And Coconut Cream Soup
Thai Pumpkin And Coconut Cream Soup

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, thai pumpkin and coconut cream soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Warm up to a comforting bowl of Thai Coconut Pumpkin Soup loaded with fresh garlic, curry powder and creamy coconut milk. This Thai Pumpkin Soup with coconut milk is the ultimate winter warmer. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Today I'm revisiting (and rephotographing) an old recipe.

Thai Pumpkin And Coconut Cream Soup is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Thai Pumpkin And Coconut Cream Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. 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. Prepare 350 grm yellow pumpkin (peeled) cubed
  2. Prepare 1 tbsp lemon juice
  3. Prepare 5 oo ml chicken stock
  4. Prepare 800 ml coconut cream (canned)
  5. Get 1 cup basil leaves
  6. Prepare to taste pepper and salt
  7. Get Ingredients for shrimp paste
  8. Prepare 125 grm prawns (shelled and deveined)
  9. Take 10 shallots,peeled
  10. Take 1 tbsp shrimp paste
  11. Prepare 1 tbsp red chilli,minced
  12. Get 1 tbsp ginger,grated
  13. Make ready 1 tsp dark brown sugar
  14. Get 1 tbsp fish sauce
  15. Prepare 1 tbsp lemon grass stalk, finely chopped

Stir in chicken stock, coconut milk and pumpkin; bring to the boil. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender. In a blender, purée soup in small batches until very smooth.

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

Add pumpkin and stock, bring to the boil and simmer gently until pumpkin is very tender. 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 soup is a Thai version of a pumpkin soup recipe.

So that’s going to wrap this up for this exceptional food thai pumpkin and coconut cream soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!