Spicy Pumpkin Soup ( Thai Style)

by Amarendra Mulye

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It is a spicy pumpkin soup, thai red curry paste adds the spicy flavour to the soup.

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Preparation Time: 20 mins
Cooking Time: 25 mins
Makes 3 to 4 servings

Ingredients

For The Thai Red Curry Paste
1/2 cup chopped onions
8 to 10 whole dry kashmiri red chillies
4 garlic (lehsun) cloves
1 tbsp grated ginger (adrak)
2 lemongrass (hare chai ki patti) , chopped
2 tbsp chopped coriander (dhania)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp freshly ground black pepper powder
2 tsp soys sauce
2 tsp lemon juice
1 tsp salt

Other Ingredients
1 tbsp oil
1/4 cup chopped onions
1 tbsp red curry paste
1 tbsp dried mixed herbs
2 cups pumpkin , peeled and cut into pieces
2 cups coconut milk
1 tsp chopped basil
salt to taste
1 tbsp chopped coriander (dhania)

Method
For the thai red curry paste

Soak the red chillies in warm water for 10 minutes.
Combine all the ingredients along with chillies and blend in a mixer to a smooth paste, using little water.
Keep aside and use as per required.

How to proceed

Heat the oil in a pan, add the onions and saute till it turns translucent.
Add the prepared red curry paste and saute till the oil leaves the sides of the pan.
Add the mixed herbs, pumpkin, coconut milk and 2 cups water, mix well and simmer for 10 minutes or till the pumpkin is cooked.
Remove from the flame and keep aside to cool.
Blend the mixture in a mixer to a smooth puree.
Pour the mixture in a pan, add the salt and basil, mix well and simmer for 5 minutes.
Serve hot garnished with coriander.

This recipe was contributed by Amarendra Mulye on 08 Dec 2011
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