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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, thai pumpkin and coconut cream soup. One of my favorites. This time, I will 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 foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Thai Pumpkin And Coconut Cream Soup is something which I have loved my entire life. They are nice and they look wonderful.

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

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.

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

Place olive oil in a large heavy-based saucepan over medium heat. Thai Pumpkin Soup with coconut milk is the ultimate winter warmer. 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. This soup is a Thai version of a pumpkin soup recipe.

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