A warm soup is a good treat for any time,but specially during the cold months.With my love to spicy food and Thai cuisine,this Thai spiced pumpkin recipe will be a good addition to Food Corner recipe collection.As Sri Lankans we love to cook pumpkin as a curry.Although most of the ingredients are similar to the ingredients we use in pumpkin curry,this recipe ends as a delicious soup.Coconut milk is one of the main ingredients for this Thai spiced soup too.Therefore it suits our taste buds.
Anyway if you like trying other pumpkin recipes,below are some of the pumpkin recipes which I have shared before.
Other than the Thai Pumpkin recipe I share today,below are some of other recipes from Sri Lankan cuisine.
Sri Lankan Pumpkin curry : This pumpkin curry is mild spicy,cooked in coconut milk with green chili.
Wattakka Kalu Pol : Pumpkin is cooked in a mixture of roasted spices and roasted coconut.It’s thick gravy will invite you to taste more.
Pumpkin and spinach stir fry : This is a recipe I tried and developed in my Sri Lankan kitchen.Try it if you like different recipes.
Pumpkin curry with mustard paste : This is another pumpkin curry recipe which has entirely different flavour from above other curries.
Try all above pumpkin recipes. 🙂
Below is the latest pumpkin recipe of the blog and it is a soup recipe.Here is the Thai spiced pumpkin soup recipe for your recipe collection!
Recipe: Thai Spiced Pumpkin Soup
1 onion sliced
2 tbsp Thai curry paste
4 cups vegetable stock
1 cup coconut cream
2 tbsp olive oil
Salt and pepper as per taste
1 tbsp Toasted pumpkin seeds
Remove the skin and seeds of pumpkin.
Cut into bite size pieces.
Heat oil in a saucepan.
Add onion and fry. When the onions are tender add red curry paste and stir well.
Then add cubed pumpkins and mix well.
Then add vegetable stock and cook until pumpkin is soft.
When the pumpkin is soft, mash it with a ladle until the mix look like a puree.
Then add coconut cream and simmer in low flame for another 10 minutes..
Season with salt and pepper as per your taste.
Spiced pumpkin soup is ready to serve.
Garnish with toasted and crushed pumpkin seeds for better taste.
And below is the printable recipe for easy reference.If you love this recipe,don’t forget to try it. 🙂
Thai Spiced Pumpkin Soup recipe
- Cooking utencils
- 250 g pumpkin
- 1 No onion (sliced) medium sized
- 2 tbspn thai curry paste
- 4 cups vegetable stock
- 1 cup coconut cream
- 2 tbspn olive oil
- salt as per taste
- Pepper as per taste
- 1 tbspn Toasted pumpkin seeds
- Remove the skin and seeds of pumpkin.Cut in to bite size pieces.Heat oil in a saucepan.Add onion and fry. When the onions are tender add red curry paste and stir well.Then add cubed pumpkins and mix well.Then add vegetable stock and cook until pumpkin is soft.When the pumpkin is soft, mash it with a ladle until the mix look like a puree.Then add coconut cream and simmer in low flame for another 10 minutes..Season with salt and pepper as per your taste.Spiced pumpkin soup is ready to serve.Garnish with toasted and crushed pumpkin seeds for better taste.