Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, thai pumpkin and coconut cream soup. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Thai Pumpkin And Coconut Cream Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Thai Pumpkin And Coconut Cream Soup is something that I’ve loved my whole life.

Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Cut the leaves into threadlike shreds.

To begin with this recipe, we have to prepare a few ingredients. You can have thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you can achieve that.

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

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

So tell me, what is your favourite to warm up in winter? This Thai pumpkin soup is creamy and full of flavour, zest and spice. It's filling enough for a meal or can be paired with shredded or diced chicken or grilled prawns for extra protein. A bit of this, a bit of that, and some coconut cream and I ended up with one of the best pumpkin soups I've ever made.

Steps 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

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). Ladle soup into bowls and garnish with lime leaves, coriander (if using). SPICED PUMPKIN AND COCONUT MILK SOUP Dance of Saucepans. Pumpkin Soup with Sage and Coconut milk Cubes N' Juliennes.

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