Thai Red Pumpkin Soup Recipe

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Thai Red Pumpkin Soup Recipe, Thai Pumpkin Soup | How To Make Recipe, Chef Jack Ovens, THAI RED CURRY PUMPKIN SOUP – Marion's Kitchen, curry pumpkin thai soup, thai-red-pumpkin-soup-recipe, The Cake Boutique.

Thai Red Pumpkin Soup Recipe

Learn how to make this easy, cheap, and delicious Thai pumpkin soup. Not only is a nice bowl of soup a great dish for any time of the year but especially for those cold and rainy days. In this video, I’ll run you through the quick and easy steps it takes to accomplish this recipe, leaving your mouth watering with every spoonful. Please enjoy.

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Serves 2-4 People

Ingredients –

1 1/2 Tbsp (30ml) – Olive Oil
1.2kg (2.6lbs) – Butternut Pumpkin (Squash)
2 – Medium Sized Red Onions, Large Diced
3 – Garlic Cloves, Grated
25g (0.8oz) – Ginger, Peeled & Grated
2 – Stalks Of Lemongrass, Snapped Or Bruised
1 Bunch – Coriander (Cilantro) Root, Roughly Chopped
25g (0.8oz) – Coriander (Cilantro), Roughly Chopped
4 – Kaffir Lime Leaves
1 litre (4 Cups) – Vegetable Or Chicken Stock
400ml (1 Can) – Coconut Milk

Garnish –

Coconut Milk Drizzle
1 – Long Red Chilli, Thinly Sliced – (See Notes)
Coriander (Cilantro) Leaves

Vegetable Stock –
Chicken Stock –

Recipe Notes –

Chilli –

Adding chilli to this recipe is optional. If you wish to cook the chilli into the soup, split the chilli in half lengthways and add it in with the coriander root and lemongrass. Cooking it into the soup will add a nice subtle heat to the soup.

Blender/Food Processor –

If you don’t have an immersion blender (what I used in the video) and you only have a food processor or blender you will need to wait for the soup to cool down for at least 30 minutes before blending. The reason for this is that the plastics on the machines will expand from the heat of the soup, crack and then explode leaving your house and kitchen in a huge mess or worse, you could get severely burnt from the soup. It’s safer to allow it to cool down beforehand and once the soup is blended add it back into the pot and heat it back up.

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Thanks for watching!

Youtube video by Chef Jack Ovens

Add the onion and saute until soft and translucent (about 6. Cut your pumpkin in half and remove the guts and discard. Chop the pumpkin unpeeled and place as much of it as you can in your slow cooker. Then add the onion, ginger,.

Sauté for about 5 minutes, then add the curry. Remove tops (with stem), slice in half and scoop out the seeds. Place flesh side up on a sheet pan, brush with a bit of olive oil, and sprinkle with salt and pepper. Making thai style spicy pumpkin soup cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds. Cut away the hard outer skin with a. A recipe for thai pumpkin soup with a nice balance of spices and the flavorful coconut cream gives it the thick creaminess that makes this soup a winner! Saute the onion until translucent and soft. Add the pumpkin and liquid vegetable stock. Bring to a boil,.

Chop the pumpkin unpeeled and place as much of it as you can in your slow cooker. Then add the onion, ginger,. In a large saucepan, add a little vegetable oil, place over a medium heat and add the onion, garlic, lemongrass and ginger. Sauté for about 5 minutes, then add the curry. Remove tops (with stem), slice in half and scoop out the seeds.

In a large saucepan, add a little vegetable oil, place over a medium heat and add the onion, garlic, lemongrass and ginger. Sauté for about 5 minutes, then add the curry.

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Then add the onion, ginger,. In a large saucepan, add a little vegetable oil, place over a medium heat and add the onion, garlic, lemongrass and ginger. Sauté for about 5 minutes, then add the curry. Remove tops (with stem), slice in half and scoop out the seeds. Place flesh side up on a sheet pan, brush with a bit of olive oil, and sprinkle with salt and pepper. Making thai style spicy pumpkin soup cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds.

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