Author: By Nagi from RecipeTin Eats, guest post for Hapa Nom Nom
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
Add onion and curry paste. Saute for about 2 minutes until the onion is slightly softened and the curry paste is fragrant.
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).
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.
Remove from heat and use a stick blender to whizz it smooth. Then stir in the coconut milk.
Do a taste test and add salt if required.
Serve, garnished with coriander leaves, fried shallots and a drizzle of coconut milk, if desired.
Homemade Red Curry Paste
Soak the dried chilies in hot water for 10 minutes, then drain (reserve water) and place chilies in a small processor.
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.
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.
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 https://hapanom.com/thai-coconut-pumpkin-soup/