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    • Recipe:

    Thai Red Curry Pumpkin Soup Recipe

    Recipe by on Oct 31st, 2011 in ,
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    • Thai Red Curry Pumpkin Soup
  • Prep Time:
  • Cook Time:

    • Recipe Description:

    Not the typical curried pumpkin soup. This smooth pumpkin soup uses Thai red curry paste (I use Mae Ploy) to give it a bit of a kick. You can choose to use more or less red curry paste as your taste prefers. This recipe calls for a modest amount of curry that should suit most pallets. The pumpkins are roasted in the oven to give them a more robust sweetness that blends perfectly with the spicy curry.

    Recipe Ingredients:

  • 2 small pumpkins or 1 medium pumpkin
  • 4 tablespoons of butter, softened
  • 1-14 oz can coconut milk
  • 1 quart homemade chicken stock
  • 3 teaspoons red curry paste (you may choose to add more according to your taste)
  • 2 teaspoons sea salt

    • Recipe Instructions:

    Preheat the oven to 375 degrees.

    Cut each pumpkin in halves or quarters and rub butter all over them. Sprinkle generously with salt. Place on a baking sheet skin sides down and put in the oven. Bake for for about an hour or until the pumpkins are tender.

    Allow pumpkins to cool enough to handle and then scoop out the seeds and pulp. Then scoop the flesh into a blender. Add coconut milk and curry paste. Blend until you have a thick base.

    Pour pumpkin base into a heavy bottomed soup pot and add chicken stock until the soup is the consistency you prefer. Bring to a simmer and add salt and additional curry paste to your taste. Simmer for about 7-10 minutes.

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