Ingredients: cup Kaddu (Parangikai/ Pumpkin) - diced, tablespoons Thai Red Curry Paste, cup Coconut milk - thick, cups Vegetable stock, teaspoon Black pepper powder, tablespoon Coconut milk - to garnish, tablespoons Extra Virgin Olive Oil - extra virgin, - to taste, Thai Red chilli (Birds Eye Chilli) - for garnish, (Dhania) Leaves - for garnishing, Onion - chopped, Lemongrass, Fresh Red chillies - soaked in warm water for 10 minutes, cloves Garlic - roughly chopped, inch Ginger - or galangal, tablespoon Cumin seeds (Jeera), teaspoon White pepper powder, - to taste, tablespoon Lemon juice, Vegetarian diet
Instructions: For the Red Thai Curry Paste:To prepare Thai Pumpkin Soup With Red Curry Paste Recipe, prepare the Red Thai Curry paste recipe. Place the ingredients - lemongrass, red chillies, garlic, ginger, coriander seeds, cumin seeds, white pepper powder, salt to taste, lemon juicein 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 a little olive oil in a pan and add the chopped pumpkin along with salt, chilli 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 until it becomes fragrant.Add the vegetable stock along with the pumpkin puree and bring it to a boil. Simmer and let it boil for a good 20  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 Thai Pumpkin Soup With Red Curry Paste Recipe into serving bowls. Swirl in some coconut milk and garnish with pepper powder, red chillies and fresh coriander leaves.Serve with Vegetarian Pad Thai Recipe for wholesome and comforting meal.