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Thai Pumpkin Soup with Sautéed Shrimp

Thai Pumpkin Soup with Sautéed Shrimp

Serves: 4

Ingredients:

2 large pie pumpkins - makes 2 cups of puree 1 tablespoon of coconut oil 4 cloves of garlic - minced 1 tablespoons of red curry paste 2 cups of vegetable stock 2 tablespoons of lime juice + zest for garnish 2 tablespoons of brown sugar 1 can of coconut milk Salt and Pepper to taste 2 tablespoons of cilantro 6 Thai basil leafs + more for garnish 12 Large Shrimp, peeled and deveined 1 Serrano red pepper - sliced

Equipment: sheet pan food processor or blender large pot knife cutting board large Saute pan Pumpkin Puree: Step 1: Preheat oven to 400° Step 2: Slice pumpkin in half and scoop out seeds Step 3: Place pumpkins on sheet pan and cook for 30 minutes until knife can easily be inserted into pumpkin. Allow to cool and scoop out pumpkin and place in food processor. Step 4: Blend pumpkin 30 seconds or until smooth ~ Can be made ahead and kept in fridge for 5 days

Pumpkin Curry: Step 1: Heat a large pot over medium heat and add coconut oil Step 2: Add garlic and cook 10 seconds, be careful not to burn Step 3: Add curry paste and stir for 15 seconds Step 4: Pour in vegetable stock, coconut milk, lime juice and brown sugar. Step 5: Stir together and simmer until hot, mix in Thai basil leafs Garnish with Thai basil, cilantro, Serrano peppers, lime zest