This amazingly soft cream soup will satisfy your taste and you will enjoy every bite of it. Let’s have a look what we need to have at hand in order to make this yummy treat.
We need :
- 1 chopped white onion
- 3 tablespoons canola oil and 2 tablespoons of lime juice
- 2 minced garlic cloves
- Some lemongrass
- Some grated fresh ginger
- 3 tablespoon Thai red curry paste
- One can of pure pumpkin puree
- 2 cups of vegetable broth
- Kosher salt
- One can of coconut milk
- Fresh cilantro and Fresno chili if you like
- Ready, Steady, Go!
- Off we go to start the process
Take a large pot and put oil to get heated over moderate heat. Sauté chopped white inion for 5 minutes then add garlic, ginger, lemongrass and curry paste to be cooked for 3 minutes. After this we can add the pumpkin puree together with the broth and start to stir adding salt. Once it starts to boil we need to lower the heat and simmer for 15-20 minutes. Then we need to add coconut milk and lime juice.
The next important step is to blend the soup in a blender until fully smooth. If you like you can garnish the soup with cilantro and chili. Put the cream soup into a nice bowl and serve. Bon appetite!! Enjoy your tasty Thai meal. Get the nutrients you need.