Thai Curry Pumpkin Soup
Pumpkin Soup – Fall Food Autumn equals pumpkins in every cook’s kitchen and cooking with pumpkins usually means pumpkin purée. Lots of it.
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Cooking tools:
- Immersion blender
- Blender
- Fine-mesh sieve
- Baking sheet
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Fork
- Pot
- Spoon
- Measuring cup
- Refrigerator
- Freezer
Ingredients
- 500 ml of pumpkin purée (read below)
- 200 ml of coconut milk
- 1 tbsp of unrefined coconut or sunflower seed oil
- 2 shallots or 1 medium onion
- 1-2 tbsp of Thai red or green curry paste
- 700 ml – 800 ml of pumpkin liquid, broth or water
- handful of toasted pumpkin seeds*
- sea salt, to taste
- juice of 0,5-1 lime
- 2 tbsp of coconut milk
- a pinch of chilli flakes
- a drizzle of toasted pumpkin or sesame seed oil (optional)
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