Thai Food Made Easy | THAI PUMPKIN SOUP (VEGAN and DAIRY FREE)
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THAI PUMPKIN SOUP (VEGAN and DAIRY FREE)

Thai Pumpkin Soup ( Vegan and Dairy Free)

Thai Pumpkin Soup (Vegan and Dairy Free)

Serve: 2

Ingredients:

75 gram                      Medium pumpkin

450ml                         Water

100ml                         Thai coconut milk

1                                   Medium onion – roughly chopped

1                                   Vegetable stock cube

1 tbs                            Coconut oil

1 tbs                            Chopped cashew nuts or sunflower seeds (optional)

1-2 tsp                        Sugar

1 tsp                            Lemon juice

1/2 tsp                        Thai red curry paste

1/4 tsp                        Salt

1                                   Small pinch of ground black pepper

Method

– Pre-heat the oven to 200 Celsius

– Cut the pumpkin into 4 wedges, put them on a baking tray and bake for approx 25-30 minutes. Leave them to cool, remove the seeds and scoop the pumpkin flesh out. Set aside.

-Gently fry the onion in the coconut oil until the onion becomes translucent.

-Add the Thai red curry paste and gently fry for a further 2-3 minutes.

-Add the pumpkin, coconut milk, water and vegetable stock cube. Stir well and bring it to a boil.

-Remove the pan off of the hob and use an electric hand-held blender to blend the soup to your preferred consistency.

-Put the soup back on the hob and simmer for a further 20-25 minutes. Add the sugar, salt, small pinch of ground black pepper and lemon juice. Stir well.

-Garnish Thai pumpkin soup (vegan and dairy-free) with chopped cashew nuts or pumpkin seeds. Enjoy this lovely and comforting soup. Perfect for a cold autumn night.

Tip:

-Adjust the amount of water for how you like it. Less water if you like your soup quite thick. However, you will need to adjust seasoning if you add more water.

-Try your best to get an authentic Thai coconut milk and Thai red curry paste. Read up on my blog to see why.