Exotic aromas and flavors for this Thai pumpkin soup, with coconut milk, curry, and ginger. A light dish, balanced with the four flavors of Thai cuisine: sour, sweet, salty, and bitter. I recommend tasting the curry paste first to adjust it to your taste. The Thai curry paste called “Prik Gaeng” is made from a blend of fresh herbs, spices, and aromas differently than Indian curry. In Thailand, there are hundreds of varieties of curry paste, and I chose the red one, which is milder and less spicy than the green one. It also contains shrimp paste, which pairs very well with the pumpkin. In fact, it is possible to add some boiled shrimp before serving.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs delica pumpkin
- 1 tsp red Thai curry
- 2 tbsp coconut oil
- 1 tbsp soy sauce
- 1/2 onion
- 1/2 lime
- 7 oz coconut milk
- 1 cup cup vegetable broth
- salt
- coriander
- 0.7 oz pumpkin seeds
- 1 tsp soy sauce
- 1 tsp syrup (date)
Tools
- 1 Pot
- 1 Pan
- 1 Hand blender
- 1 Knife
Steps
Finely chop the onion and dice the pumpkin after peeling.
In a pot, add the oil, onion, and pumpkin.
Sauté for 5 minutes, then add the curry paste and ginger.
Blend the spices well, add the broth and coconut milk.Add the soy sauce.
Cook for 20 minutes.
Blend with a hand blender.
Then add the lime juice.In a small pan, add the soy sauce, date syrup, and pumpkin seeds. Cook until they dry.
Serve the pumpkin soup garnished with crispy pumpkin seeds and chopped coriander.
Tips
It keeps in the fridge for 2 days.
You can substitute Delica pumpkin with Hokkaido.
If you love spicy food, choose the green curry paste
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