Thai Pumpkin Soup (Vegan and Dairy Free)
75 gram Medium pumpkin
450 ml Water
100 ml 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 tsp Lemon juice
1/2 tsp Thai red curry paste
1/4 tsp Salt
1 Small pinch of ground black pepper
– Pre-heat the oven at 200 Celsius
– Cut the pumpkin into 4 wedges, put them on the 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 Thai red curry paste and gently fry for further 2-3 minutes.
-Add the pumpkin, coconut milk, water, vegetable stock cube. Stir well and bring it to boil.
-Remove the pan out of the hob and use an electric hand-held blender to blend the soup to preference consistency.
-Put the soup back on the hob and simmer for further 20-25 minutes. Add the sugar, 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 the cold autumn night.
-Adjust the amount of water as 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.