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Thai-Spiced Pumpkin Soup

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Pumpkin Soup

Simply the best thai-spiced pumpkin soup recipe. Try this very easy to make and surprisingly tasty soup with just 5 simple ingredients. This makes a perfect appetizer.   

Thai-Spiced Pumpkin Soup
Serves 6
A delicious and easy pumpkin soup recipe.
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Prep Time
10 min
Cook Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 20 min
Ingredients
  1. 2 acorn squash, pumpkins, or other smallish winter squash
  2. 3 tablespoons unsalted butter, room temperature
  3. 1 14-ounce can coconut milk
  4. 1 teaspoon (or more) red Thai curry paste
  5. 2 teaspoons fine grain sea salt (or to taste)
  6. water
Instructions
  1. Preheat the oven to 375 degrees and place the oven racks in the middle.
  2. Carefully cut each squash/pumpkin into halves (or quarters).
  3. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven.
  4. Roast for about an hour or until the squash is tender throughout.
  5. When the pumpkin/squash are cool enough to handle, scoop it into a large pot over medium high heat, add the coconut milk and curry paste and bring to a simmer.
  6. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water a cup at a time pureeing between additions until the soup is the consistency you prefer - a light vegetable stock would work here as well.
  7. Bring up to a simmer again and add the salt (and more curry paste if you like)
Notes
  1. Start with a teaspoon of Thai curry paste to start and then build from there until the soup has a level of spiciness and flavor that works for your palate.
Jean's Filipino Recipes https://jeansrecipes.com/

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