Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai pumpkin and coconut cream soup. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Thai pumpkin and coconut cream soup is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Thai pumpkin and coconut cream soup is something which I have loved my entire 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 get started with this particular recipe, we must 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. Take 1 tbsp lemon juice
3. Take 5oo ml chicken stock
4. Make ready 800 ml coconut cream ( canned)
5. Prepare 1 cup basil leaves
6. Take to taste pepper and salt
7. Make ready Ingredients for shrimp paste
8. Prepare 125 grm prawns (shelled and deveined )
9. Make ready 10 shallots ,peeled
10. Make ready 1 tbsp shrimp paste
11. Get 1 tbsp red chilli ,minced
12. Take 1 tbsp ginger ,grated
13. Take 1 tsp dark brown sugar
14. Get 1 tbsp fish sauce
15. Get 1 tbsp lemon grass stalk, finely chopped

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. Pumpkin soup is high atop my list of winter favorites, and this year I've decided to add a Thai twist to the classic with this healthy recipe for coconut I've traded nutmeg for curry powder and heavy cream for coconut milk. The result is one seriously flavor-packed comfort food with subtle hints of Thai flavors.

Instructions 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). This Thai pumpkin soup recipe is simple to make and tastes as delicious as the pumpkin soup from your favorite Thai restaurant! In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees.

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