Thai Pumpkin Soup
Soups • Thai
Description
Thai Pumpkin Soup
Ingredients
- Butternut Squash 5 lbs
- Onion 1 head
- Vegetable Oil 4 tablespoons
- Red Curry Powder 3 tablespoons
- Grated Ginger Root 1 tablespoon
- Lemongrass 1 piece
- Chicken Broth 30 fl oz
- Coconut Milk 15 fl oz
- Lime 2 pieces
- Mild Chili Spice 1 piece
- Salt to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Peel and seed the pumpkin, then cut it into small cubes. Place it in a baking dish, season with salt, drizzle with vegetable oil, and mix well so that all the pumpkin is coated with salt and oil. Put it in the oven and cook until the pumpkin is soft.
Step 2
Meanwhile, finely chop the onion and grate the ginger. Cut the lemongrass lengthwise with a knife and slightly crush it. Heat vegetable oil in a deep skillet or saucepan and sauté the onion, ginger, and lemongrass for 8–10 minutes. Then add the curry paste, mix well, and cook for another minute. Remove the lemongrass. After that, add the roasted pumpkin to the skillet and pour in the coconut milk (reserve about 3 tablespoons of milk for garnish).
Step 3
Pour in the warmed broth (if you don't have ready broth, dissolve a couple of vegetable broth cubes in warm water to the required volume). Bring to a boil and simmer on low heat for 5 minutes. Remove from heat, let it cool slightly, and blend with an immersion blender until smooth.
Step 4
Reheat, squeeze the juice of two limes into the soup. Ladle the soup into bowls, place a spoonful of coconut milk in the center of each, and sprinkle with finely chopped chili on top.
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