Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, thai pumpkin and coconut cream soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Thai Pumpkin And Coconut Cream Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Thai Pumpkin And Coconut Cream Soup is something which I have loved my whole life. They are fine and they look wonderful.

This easy pumpkin soup is made with canned pumpkin and cream of coconut. Add coconut cream, season with salt, pepper and fish sauce, and heat through without allowing soup to boil. Taste and adjust seasoning, then add lime juice and finely shredded kaffir lime leaves (keep some aside for garnish).

To begin with this recipe, we must first prepare a few components. You can cook thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Thai Pumpkin And Coconut Cream Soup:

1. Prepare 350 grm yellow pumpkin (peeled) cubed
2. Make ready 1 tbsp lemon juice
3. Make ready 5 oo ml chicken stock
4. Get 800 ml coconut cream (canned)
5. Take 1 cup basil leaves
6. Make ready to taste pepper and salt
7. Get Ingredients for shrimp paste
8. Take 125 grm prawns (shelled and deveined)
9. Get 10 shallots,peeled
10. Get 1 tbsp shrimp paste
11. Prepare 1 tbsp red chilli,minced
12. Prepare 1 tbsp ginger,grated
13. Take 1 tsp dark brown sugar
14. Get 1 tbsp fish sauce
15. Take 1 tbsp lemon grass stalk, finely chopped

Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture. And you don't want the refrigerated A crusty bread roll is always a welcome favorite too. So tell me, what is your favourite to warm up in winter? Thai Pumpkin Soup with Coconut Milk vegan.

Instructions to make Thai Pumpkin And Coconut Cream Soup:

1. Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste.
2. Toss the pumpkin cubes in lemon juice and keep aside.
3. In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain.
4. On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps.
5. Add pumpkin and cook on low heat until pumpkin is tender but not mushy.
6. Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes.
7. Remove from heat and serve immediately

Pumpkin soup is high atop my list of winter favorites, and this year I've decided to add a Thai twist to the classic with this healthy recipe for coconut I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors. In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees. In this recipe, the two come together beautifully in a lightly curried soup that tastes as delicious as those you may have tried at your favorite Thai restaurant. A creamy, Thai-spiced pumpkin soup made with coconut milk and red curry paste.

So that is going to wrap it up for this special food thai pumpkin and coconut cream soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!