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Spicy Pumpkin Soup ( Thai Style)

  • 3servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsZinc, Natrium, Calcium, Potassium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. For The Thai Red Curry Paste

  2. 1/2 cup chopped onions

  3. 8 to 10 whole dry kashmiri red chillies

  4. 4 garlic (lehsun) cloves

  5. 1 tbsp grated ginger (adrak)

  6. 2 lemongrass (hare chai ki patti) , chopped

  7. 2 tbsp chopped coriander (dhania)

  8. 2 tbsp coriander-cumin seeds (dhania-jeera) powder

  9. 1/2 tsp freshly ground black pepper powder

  10. 2 tsp soys sauce

  11. 2 tsp lemon juice

  12. 1 tsp salt

  13. Other Ingredients

  14. 1 tbsp oil

  15. 1/4 cup chopped onions

  16. 1 tbsp red curry paste

  17. 1 tbsp dried mixed herbs

  18. 2 cups pumpkin , peeled and cut into pieces

  19. 2 cups coconut milk

  20. 1 tsp chopped basil

  21. salt to taste

  22. 1 tbsp chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Soak the red chillies in warm water for 10 minutes.

  2. Combine all the ingredients along with chillies and blend in a mixer to a smooth paste, using little water.

  3. Keep aside and use as per required.

  4. Heat the oil in a pan, add the onions and saute till it turns translucent.

  5. Add the prepared red curry paste and saute till the oil leaves the sides of the pan.

  6. Add the mixed herbs, pumpkin, coconut milk and 2 cups water, mix well and simmer for 10 minutes or till the pumpkin is cooked.

  7. Remove from the flame and keep aside to cool.

  8. Blend the mixture in a mixer to a smooth puree.

  9. Pour the mixture in a pan, add the salt and basil, mix well and simmer for 5 minutes.

  10. Serve hot garnished with coriander.

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