Thai Pumpkin And Coconut Cream Soup. This easy pumpkin soup is made with canned pumpkin and cream of coconut. Stir in chicken stock and pumpkin; cook until soup starts to. Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture.

Thai Pumpkin And Coconut Cream Soup Thai Pumpkin Soup with Coconut Milk vegan. 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.

Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, thai pumpkin and coconut cream soup. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

This easy pumpkin soup is made with canned pumpkin and cream of coconut. Stir in chicken stock and pumpkin; cook until soup starts to. Note that coconut milk and coconut cream are not the same ingredient - the cream is much thicker in texture.

Thai Pumpkin And Coconut Cream Soup is one of the most well liked of current trending foods on earth. It's appreciated by millions every day. It's easy, it is fast, it tastes delicious. Thai Pumpkin And Coconut Cream Soup is something which I have loved my whole life. They're nice and they look fantastic.

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 cook it.

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

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

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. 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).

Instructions to make Thai Pumpkin And Coconut Cream Soup:

Using a mortar and pestle pound together all the ingredients listed under shrimp paste to form a well mixed paste..
Toss the pumpkin cubes in lemon juice and keep aside..
In a heavy bottomed pan add the shrimp paste, coconut cream and 250 ml chicken stock.Whisk well so no lumps remain..
On medium heat, stirring occasionally, bring the mixture to a boil. Reduce heat and stir to ensure there are no lumps..
Add pumpkin and cook on low heat until pumpkin is tender but not mushy..
Add the remaining 250 ml chicken stock, salt,pepper and basil leaves. Stir through and cook for a further 10 minutes..
Remove from heat and serve immediately.

Coconut milk: I used full-fat coconut milk to make mine extra-creamy, but low-fat coconut milk would work too. Or, you're welcome to sub in heavy cream, or.. Food Babe's Thai Spiced Pumpkin Soup, Mushrooms And Coconut Milk Soup, Frejon (coconut Milk And Bean Soup) With Whole Fried Snapper. Learn how to make pumpkin soup with a delicious coconut twist by following our video recipe. Stir in the coconut milk and lime juice and let cool for Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth.

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