Thai Pumpkin Soup recipe—a soup with a kick2014-11-01
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Ever since I came to London, winter and Butternut/ Pumpkin squash soup seem to go hand in hand. The cold, biting weather demands something warm and comforting to fill you up.
So, I’m constantly trying to tweak some recipes and find the best.
I’m sure this sounds like just another boring pumpkin soup recipe, but believe me friends, when I say this, that this recipe is simply the best.
It has that kick, that punch, like no other soup.
Plus, it has the added benefit of converting all that Halloween pumpkin into a spicy delight.
I’m sure you’ll love it!
- Redpumpkin/ Butternut Squash - 2 cups
- Garlic- 2 cloves
- Coriander stalks- 20-25 stalks
- Onion, finely chopped- 3 tbsp
- Veg/ Chicken stock- 1 cup
- Coconut milk- 1/2 cup
- Fish sauce- 2 tsp (optional)
- Red Thai curry paste- 2 tsp
- Salt- to taste
- Pepper- to taste
- Oil- 1 tsp
- Red chilli-1, for garnish
In a saucepan, heat the oil. Fry the garlic cloves and onion.
If you are making the soup in the saucepan, add in the squash and other things except the coconut milk and continue to cook. Let boil for 10-12 minutes, blend and then add in the coconut milk
I made it in my Judge Soup maker, so I just put everything there. Add in all the ingredients, except the coconut milk. Add the coconut milk, after 15 minutes, just before the end of the cycle, so that the coconut milk keeps it flavour. The key thing about coconut milk, is t o just simmer after it has been added.
Simmer and serve.
To serve top with a dash of coconut milk, if any left over and sliced red chillies.
Serve hot! Enjoy!
My review of the soupmaker can be found in this post.
For more soup recipes, please refer: