Pumpkin and Coconut Milk Soup
4 servings
30 minutes
Pumpkin and coconut milk puree soup is a refined blend of Thai flavors and aromas. This delicate, velvety soup surprises with the harmony of pumpkin sweetness, richness of coconut milk, and spiciness of shrimp paste. The recipe's origins delve deep into Thai cuisine, where seafood, spices, and exotic ingredients combine to create a unique gastronomic experience. Warm citrus notes of lemongrass and soft chili spice are felt in this dish, making it warming and rich. It is served as an elegant first course or light lunch, garnished with fresh basil leaves for added freshness. Perfect for those wanting to try a classic Thai dish with a creamy flavor and subtle balance of spices.
1
Sprinkle the flesh of the pumpkin, cut into cubes of about 2.5 cm, with lemon juice and set aside for about 20 minutes. If using raw green shrimp, clean them and remove the black vein; if dried, rinse them.
- Pumpkin: 400 g
- Lemon juice: 1 tablespoon
- Shrimp: 100 g
2
In a blender, mix shrimp, onion, shrimp paste, chili pepper, finely chopped lemongrass, and a small amount of water until smooth.
- Shrimp: 100 g
- Onion: 2 heads
- Shrimp paste: 0.3 teaspoon
- Chili pepper: 2 pieces
- Lemongrass: 1 tablespoon
- Water: 300 ml
3
Remove the top fatty layer from the milk and set aside. In a large pot, mix the remaining coconut milk with 300 ml of water. Stir in the blender mixture, add fish sauce, sugar, and pepper. Bring to a boil, reduce heat, and stir with a wooden spoon until the mixture is smooth. Add the pumpkin and simmer for about 20 minutes until the pumpkin is soft.
- Coconut milk: 750 ml
- Water: 300 ml
- Fish sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Pumpkin: 400 g
4
Before serving, stir in basil leaves and fat skimmed from coconut milk into the soup.
- Basil leaves: 80 g
- Coconut milk: 750 ml