Thai Curry Pumpkin Soup
Perfect bowl of comfort after a cold day outside. Made with pumpkins, coconut milk and Thai curry paste.
Servings: 4
Equipment
- Steamer, pressure cooker or instant pot
Ingredients
- 2 cups Kuri squash, chopped, steamed and pureed (you can use red pumpkin, butternut, acorn or any combination of squashes)
- 1/2 cup coconut milk in a can
- 1/2 cup water more or less, as needed
- 1 tbsp Thai curry paste red or green, in this picture I have used red
- 1 tsp ginger freshly grated
- 1 tsp red chili flakes
- 1 tsp black pepper
- 2 tsp lime or lemon juice
Instructions
To prepare the squash
- Wash the squash and cut it into half.Remove the strings and seeds and set aside. Discard the strings.Steam the squash with the skin if it is soft.I steamed all the pieces in a pressure pan (1 whistle). You can do the same in an instant pot (10 mins) or a steamer (till soft).Allow to cool.Mash all the pieces with a fork and save in the fridge for other recipes.
To temper
- Heat a large pan and add 1 Tbsp of oil.Grate some fresh ginger and add it to the oil.Also add 1 Tbsp of red Thai curry paste (store bought).Saute for 30 secs.Add 1/2 cup coconut milk and 1/2 cup water.Bring the mix to a boil.Then add 2 cups of the squash pulp, salt, crushed red chili flakes and some black pepper. Allow the soup to become hot and bubbly over medium heat. Check for consistency, if you think the soup is too thick, you can add more water.Once it is heated through, turn off the heat and squeeze juice of one small lime on it.Stir.Serve hot topped with roasted pumpkin seeds or roasted and crushed peanuts.