Articles & Recipes

Thai Red Curry Pumpkin Soup

October 12, 2018

Thai curry pastes have become easy to find, and they are a wonderful way to give your curries authentic, concentrated flavor. Sweet, meltingly tender pumpkin bathes in a creamy coconut curry soup, balanced with just enough hot, sweet, salty and sour.

Ingredients Makes 4 servings

1 large shallot, chopped 1
1 2-inch (5 cm) piece lemongrass, split and bruised 1
1⁄4 large lime, peeled 1⁄4
1 can (14 oz/400 mL) full-fat coconut milk 1
1⁄2 cup ready-to-use vegetable broth 125 mL
1 tbsp fish sauce (or to taste) 15 mL
2 tsp Thai red curry paste (or to taste) 10 mL

11⁄2 lbs fresh pumpkin, seeded, peeled and cubed (about 4 cups/1 L) 750 g

1⁄2 tsp salt 2 mL
1⁄2 cup lightly packed fresh cilantro leaves, torn 125 mL


Instructions

  1. In a large pot or Dutch oven, combine shallot, lemongrass, lime, coconut milk, stock, fish sauce and curry paste, mashing the curry paste with a spatula. Bring to a boil over medium-high heat. Add pumpkin and salt; bring to a simmer, then reduce heat to medium. Cover and cook for about 10 minutes or until pumpkin is tender when pierced. Using a slotted spoon, scoop out 2 cups (500 mL) pumpkin and set aside.
  2. Transfer the remaining soup to the Vitamix container. Secure the lid, remove the lid plug and insert the tamper. With the switch on Variable, select speed 1 and 
turn the machine on. Using the tamper to push the ingredients into the blades, gradually increase the speed to 10 and blend for about 30 seconds or until silky smooth.
  3. Return the soup and the reserved pumpkin to the pan and reheat, if necessary. Adjust the salt and seasonings to taste. Serve topped with cilantro.
To peel and seed a pumpkin, use a sharp chef’s knife to cut it in half, then scoop out the seeds with a spoon. Place the halves, cut side down, on the cutting board. Slice the halves into 1-inch (2.5 cm) wide wedges. Place each wedge, cut side down, on the board and slice away the peel in sections. Taste the soup after step 1; if you want more heat, add another 1 tsp (5 mL) red curry paste when it goes into the blender

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