Thai pumpkin and coconut cream soup. Add half of the remaining coconut cream. Season with salt and pepper and heat through without allowing the soup to boil. Cut the leaves into threadlike shreds.

I'm starting with a favourite, my Thai Pumpkin Soup with Coconut Milk Recipe. It was one of the earliest recipes I shared and is one I still make regularly. It's a comforting classic with a Thai twist. You can cook Thai pumpkin and coconut cream soup using 15 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Thai pumpkin and coconut cream soup

1. You need 350 grm of yellow pumpkin (peeled ) cubed.
2. You need 1 tbsp of lemon juice.
3. You need 5oo ml of chicken stock.
4. It's 800 ml of coconut cream ( canned).
5. It's 1 cup of basil leaves.
6. Prepare to taste of pepper and salt.
7. It's of Ingredients for shrimp paste.
8. You need 125 grm of prawns (shelled and deveined ).
9. It's 10 of shallots ,peeled.
10. You need 1 tbsp of shrimp paste.
11. Prepare 1 tbsp of red chilli ,minced.
12. You need 1 tbsp of ginger ,grated.
13. It's 1 tsp of dark brown sugar.
14. It's 1 tbsp of fish sauce.
15. You need 1 tbsp of lemon grass stalk, finely chopped.

Ginger adds a lovely gentle warmth to this pumpkin soup with coconut milk and coriander (cilantro). 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. 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.

Thai pumpkin and coconut cream soup instructions

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

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). Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it's simmered and pureed. The combination of red curry paste, ginger, and coconut milk result in a Thai-inspired meal.