RecipesThai Pumpkin Soup
Thai pumpkin soup with coconut milk is quick and nourishing. Thanks to the curry paste, it has a great taste, and the coconut milk adds creaminess and an exotic touch.
Ingredients (what you need)
1 kg of butter pumpkin (can also be hokkaido)
2 teaspoons of red curry paste
1 can of coconut milk
1 handful of fresh cilantro
salt
ground pepper
a little water
Recipe steps
Clean the pumpkin, wash it, and then cut it into cubes of approximately 2x2 cm.
In a preheated non-stick wok pan, add the curry paste and the pumpkin. Fry them until the paste starts to stick to the pan, as it is important to heat it first and gently sauté it to release the aroma.
Then mix in the coconut milk and add a bit of water if necessary, so that the pumpkin is completely submerged. Cover and bring to a boil. Then reduce the heat and cook until everything is soft.
Once the pumpkin is soft, blend the soup with an immersion blender (a plastic one is ideal so you don't damage the pan), add pepper and salt, and garnish with coriander. You can serve it immediately.
Additional information about the recipe Thai Pumpkin Soup
Thai pumpkin soup is a delicious and aromatic dish that combines the sweetness of pumpkin with spicy Thai spices. This soup is usually enriched with coconut milk, which gives it a creamy texture and subtle flavor. Ingredients like garlic, ginger, and curry paste enhance its distinctive aroma. Due to its nutritional value, it is perfect as an appetizer or a light main course. Thai pumpkin soup is popular not only for its tastiness but also for its easy preparation, making it a great choice for home cooking.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
