Thai Coconut Pumpkin Soup
Author: 
Recipe type: Soup
Cuisine: Thai
 
Pumpkin soup is taken from ordinary to extraordinary with the addition of some subtle Thai flavours. You can make this with homemade or store bought Thai red curry paste.
Ingredients
  • Pumpkin Soup
  • 1 tbsp vegetable oil
  • 1 onion, peeled and sliced
  • 4 tbsp Thai red curry paste, homemade (recipe below) or store-bought
  • 1.5 lb pumpkin, cut into cubes
  • 3 cups vegetable stock
  • 1 - 2 cups water
  • 1 can (14 oz) coconut milk
  • Garnish (optional)
  • Coriander leaves
  • Fried shallots or garlic (store bought)
  • Extra coconut milk
  • Homemade Red Curry Paste
  • 20 long dried red chilis
  • 2 tbsp coriander seeds (or 1½ tbsp coriander powder)
  • 4 tsp cumin seeds (or 3 tsp cumin powder)
  • 2 tsp salt
  • 2 lemongrass, white part only, sliced
  • 4 shallots, sliced
  • 8 garlic cloves, peeled and chopped
  • 3” piece of galangal, peeled and roughly chopped
  • Zest of 3 limes (or zest of 2 kaffir limes)
  • 2 tbsp shrimp paste
Instructions
  1. Soup
  2. Heat oil in a large pot over medium high heat.
  3. Add onion and curry paste. Saute for about 2 minutes until the onion is slightly softened and the curry paste is fragrant.
  4. Add remaining ingredients except the coconut milk. The pumpkin should be mostly submerged (use 1 to 2 cups of water to get the liquid level right).
  5. Place the lid on and bring to a rapid simmer, then place the lid on. Let it cook for 10 to 15 minutes or until the pumpkin is really soft.
  6. Remove from heat and use a stick blender to whizz it smooth. Then stir in the coconut milk.
  7. Do a taste test and add salt if required.
  8. Serve, garnished with coriander leaves, fried shallots and a drizzle of coconut milk, if desired.
  9. Homemade Red Curry Paste
  10. Soak the dried chilies in hot water for 10 minutes, then drain (reserve water) and place chilies in a small processor.
  11. Dry toast the coriander and cumin seeds until fragrant. Ground in a mortar and pestle. (Skip this step if using powder) Then place it in the food processor.
  12. Place remaining ingredients in the food processor and some of the soaking water. Then whizz until a smooth paste forms, using more water as required to help it blend.
  13. This makes more than required. The best way to store this is in the freezer into serving size portions. I use an ice cube tray.
Recipe by at http://hapanom.com/thai-coconut-pumpkin-soup/