Thai pumpkin soup
💡Nota do Chef
“This exquisite Thai pumpkin soup is a delightful fusion of warm spices and creamy pumpkin, creating a symphony of flavors on your palate. Inspired by the heart of Thai cuisine, it combines velvety coconut milk with hints of ginger and lemongrass, achieving a perfect balance of sweet and savory notes. For an extra burst of flavor, I suggest adding a splash of lime juice just before serving. Embrace the spirit of Thai hospitality with each comforting spoonful.”
Ingredientes
Pumpkin1.5kg
Sunflower Oil4 tsp
Onion1 sliced
Ginger1 tbsp grated
Lemongrass1
Thai Red Curry Paste4 tablespoons
Coconut Milk400ml
Vegetable Stock800ml
Lime juiceTo taste
SugarTo taste
Red ChilliTo serve
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Instruções
Heat oven to 200C/180C fan/gas 6.
Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.
Gently cook for 8-10 mins until softened.
Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
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