Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup |


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Thai Style Pumpkin Soup

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Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with 23 amazing images.

Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup is a sumptuous traditional fare mildly sweetened with coconut milk. Learn how to make Thai pumpkin soup with coconut milk.

To make Thai style pumpkin soup, heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes. Add the red curry paste and sauté on a medium flame for 3 minutes. Add the pumpkin, coconut milk and vegetable seasoning cube along with 2 cups of water, mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally. Cool slightly, blend it in a mixer till smooth. Transfer the mixture into a deep non-stick, add the coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Serve hot.

Red pumpkin is a favourite ingredient for making soups, all over the world. In fact, there are many renowned recipes like the Roman Style Pumpkin Soup . Here, quick and easy pumpkin soup has been presented with an Oriental touch.

Thai pumpkin soup with coconut milk brims with multiple flavours, ranging from the spiciness of red curry paste to the pungency of onions and garlic. Vegetarian seasoning cubes make the aroma of the soup surge high, while coconut milk gives it the characteristic Thai touch. When you bring together the right ingredients in the right way, you are sure to serve a perfectly balanced dish to the diner. Serve this spiced pumpkin soup hot, garnished with coriander. Health conscious people can reduce the amount of oil used to 2 tsp and benefit from the vitamin A, vitamin C and other antioxidants this soup has to offer.

Tips for Thai style pumpkin soup. 1. Ensure to stir the pumpkin mixture occasionally so the mixture does not stick to the pan. 2. Also after cooking ensure to cool the mixture before blending. Hot mixture is never ready for blending. 3. If you can’t find a seasoning cube, you can add any dried herbs of your choice.

Enjoy Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup | with step by step photos.

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Thai Style Pumpkin Soup recipe - How to make Thai Style Pumpkin Soup

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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Method
    Method
  1. Heat the oil in a deep non-stick pan, add the onions and garlic and sauté on a medium flame for 2 minutes.
  2. Add the red curry paste and sauté on a medium flame for 3 minutes.
  3. Add the pumpkin, coconut milk and vegetable seasoning cube along with 2 cups of water, mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally.
  4. Cool slightly, blend it in a mixer till smooth.
  5. Transfer the mixture into a deep non-stick, add the coriander and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  6. Serve hot.

Thai Style Pumpkin Soup recipe with step by step photos

If you like Thai style pumpkin soup

  1. If you like Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup |  then also try other Thai veg recipes like

What is Thai style pumpkin soup made of?

  1. Thai style pumpkin soup is made of 2 1/2 cups red pumpkin (bhopla / kaddu) cubes, 1 tbsp oil, 1/2 cup chopped onions, 2 tsp chopped garlic (lehsun), 1 tbsp red curry paste, 2 cups coconut milk, 1 vegetarian seasoning cube, 1 tbsp chopped coriander (dhania) and
    salt to taste.

Tips for Thai style pumpkin soup

  1. Ensure to stir the pumpkin mixture occasionally so the mixture does not stick to the pan.
  2. Also after cooking ensure to cool the mixture before blending. Hot mixture is never ready for blending.
  3. If you can’t find seasoning cube, you can add any dried herbs of your choice.  

How to choose and make pumpkin cubes

  1. Choose pumpkin that is firm, heavy for its size and have dull, not glossy, rinds. 
  2. The rind should be hard as soft rinds may indicate that the squash is watery and lacking in flavor. 
  3. Avoid those with any signs of decay, which manifest as areas that are water-soaked areas or moldy.
  4. Wash the pumpkin with water and pat dry using a kitchen towel. 
  5. To make pumpkin cubes, use a sharp knife to carefully slice off the top and the bottom. Stand the red pumpkin on end, and carefully slice down through the centre. Remove the seeds with the tip of a knife, if you want. Slice red pumpkin into not very thick nor very thin wedges. Remove the rind by inserting a knife between the rind and the flesh to cut it away. Remove all the remaining seeds. Cut the wedges into long uniform thick strips. Line up the strips with your non-working hand and cut them into square pieces of desired size (approximately ½ inch to 1 inch in diameter).

How to make coconut milk

  1. To prepare coconut milk | Indian style homemade coconut milk | healthy coconut milk | break open a fresh coconut and using a traditional manual grater grate the white flesh and transfer to a mixer jar.
  2. Add 1 cup of warm water in a mixer. Warm water helps in softening the coconut.
  3. Blend till smooth. Learn how to make coconut milk at home in detail.

How to make red curry paste

  1. For preparing the Thai Red Curry Paste, take 10 red chillies in a bowl.
  2. Add enough warm water to the bowl Cover with a lid and keep aside for 15 minutes. Soaking helps in turning the chillies soft which in turn helps in making a smooth Thai Red Curry Paste.
  3. After 15 minutes, drain the chillies. Once they are soft, remove the stems.Traditionally, Thai Red Curry Paste are made with dried red spur chillies (prik chee fah). You can also reserve the chilli soaking liquid and use it later for grinding it will make the paste more flavourful. Learn how to make red curry paste in detail.

For Thai style pumpkin soup

  1. To make Thai style pumpkin soup recipe | Thai pumpkin soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup, heat 1 tbsp oil in a deep non-stick pan.
  2. Add 1/2 cup chopped onions.
  3. Add 2 tsp chopped garlic (lehsun).
  4. Sauté on a medium flame for 2 minutes.
  5. Add the red curry paste. This ingredient is very unique about this soup. This paste is a combination of Kashmiri red chillies with onions, lemon grass and a host of spices.  
  6. Sauté on a medium flame for 3 minutes. You will thouroughly enjoy the aroma of this paste being cooked. 
  7. Add 2 1/2 cups red pumpkin (bhopla / kaddu) cubes.
  8. Add 2 cups coconut milk.
  9. Add 1 vegetarian seasoning cube
  10. Add 2 cups of water.
  11. Mix well and cover it with a lid and cook on a medium flame for 20 minutes, while stirring occasionally. The pumpkin cubes will turn soft in the end. 
  12. Cool slightly, blend the mixture in a mixer till smooth.
  13. Transfer the mixture into a deep non-stick.
  14. Add 1 tbsp chopped coriander (dhania).
  15. Add salt to taste.
  16. Mix well and cook on a medium flame for 1 minute, while stirring occasionally.
  17. Serve Thai style pumpkin soup recipe | Thai pumpkin veg soup with coconut milk | quick and easy pumpkin soup | spiced pumpkin soup hot.

Health Benefits of Thai style pumpkin soup

  1. Thai style pumpkin soup – rich in antioxidants.
  2. Pumpkin is a very good source of vitamin A, which acts as an antioxidant and promotes eye and skin health. 
  3. Along with quercetin from onions and allicin from garlic, this soup helps reduce inflammation in the body. 
  4. Not being very high in carbs, we suggest ½ serving for weight watchers, heart patients and diabetics. 
  5. The coconut milk is full of healthy fats and will give a feeling of satiety.
  6. But remember to reduce the oil from 1 tbsp to 2 tsp.  
Accompaniments

Crispy Vegetables 
Gold Bags 
Spring Rolls ( Thai Cooking) 
Sweet Corn Cakes 

Nutrient values (Abbrv) per serving
Energy226 cal
Protein2.8 g
Carbohydrates8.2 g
Fiber2.2 g
Fat21.6 g
Cholesterol0 mg
Sodium15.7 mg

RECIPE SOURCE : Thai CookingBuy this cookbook

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Reviews

Thai Style Pumpkin Soup
5
 on 02 Jan 11 02:31 PM


Great recipe for pumkin soup. Its nutritious and easy to digest. tasty as well.