Ingredients

The following ingredients have 4 Servings
  • 1 cup pumpkin ( peeled and chopped)
  • 2 tbsp Red Thai Curry Paste
  • 1 cup thick coconut milk (store bought)
  • 2 cup vegetable stock
  • 1 tsp pepper powder
  • 2 tbsp olive oil (extra virgin)
  • Salt (As per taste)
  • 1 Thai red chili (for garnishing)
  • 1 tbsp coconut milk ( for garnishing)
  • coriander leaves (for garnishing)
  • 3/4 cup onion (chopped)
  • 1 stock lemon grass fresh
  • 10 red chilies ( soaked in warm water for 10 minutes)
  • 4 cloves garlic ( roughly chopped)
  • 1 inch galangal (or ginger sliced)
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1/2 tsp white pepper (powder)
  • Salt (to taste)
  • 1 tbsp lemon juice

Instruction

  • For the Red Thai Curry Paste: Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste. Use as required or store refrigerated for further use.
  • If you find the paste too thick, add a little more coconut milk to help blend ingredients.
  • For the Roasted Pumpkins: Add 1 tbsp olive oil in a pan and add the chopped pumpkin along with salt, chili powder and a pinch of turmeric powder. Roast them till they are soft . Cool and grind to a paste.
  • Heat the remaining Olive oil in a large sauce pan and cook the curry paste for one minute or untill it becomes fragrant.
  • Add the vegetable stock along with the pumpkin puree and bring it to a boil. Simmer and let it boil for some good 20 to 25 minutes on low flame.
  • Add salt and pepper powder along with the coconut milk . Stir well and cook for further 5 more minutes. Stir in the lime juice and strain the soup for a smooth texture.
  • Pour them into serving bowls. Swirl in some coconut milk and garnish with pepper powder, red chilies and fresh coriander leaves.