20 November 2014

Pumpkin soup
The thing I love about pumpkin’s is that you can keep them forever! I often buy way too much groceries to actually use in one week, but pumpkins will never go bad! So if you’re like me and have a forgotten pumpkin laying around, try this delicious pumpkin soup with a hint of Thai flavors.

Ingredients (serves 4)
1,5 l water
1 big clove of garlic
3 stalks of spring onion
3 cm piece of ginger, peeled
1 vegetable stock cube
white pepper
12 gamba shrimps
2 tbsp sunflower oil
2 tbsp *thai red curry paste
coconut milk

Pour water in soup pan and bring to a boil.
Add spring onions, garlic and ginger and cook until veggies look glassy.

Add stock cube and diced pumpkin.
Continue to cook until the pumpkin is cooked through.
Puree with a stick blender and season with salt and pepper.

Next place your frying pan on medium-high heat.
Add oil and red curry to pan and fry until fragrant.
Add the shrimps and stir quickly so they’re well covered in curry paste.
Cook on both sides till shrimps are properly cooked.

Now simply serve your soup with three shrimps per bowl and a drizzle of coconut milk.
Add some more coconut milk if you like it creamy. And if you want to go all out, sprinkle some coriander on top.

*Although I have several recipes for great Thai curry pastes, I never actually bother making them myself. The Thai shop Amsterdam has an awesome selection of fresh curry pastes for almost any curry imaginable. I just keep mine in the freezer and dig it up when I’m craving some Thai food.

If you liked this recipe, be sure to check out my other recipes here.

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