Thai Pumpkin Soup

Winters are here and the chill has started to seep in, night by night. But isn't this the best time of the year, especially in northern India which reels with harsh summers but sees beautiful winters. What a time for sunbathing and cooking warm and cozy meals. And winter meals must start with soups! Presenting here a very unique soup, rarely ever found in restaurant menus and is a sure shot way to give comfort as the temperature dips.

Ingredients (serves 3-4)

1 kg pumpkin
2 tsp thai red chilly paste
150 ml coconut milk (or 200 ml if you want the soup to be creamier)
2 cups vegetable stock (or one cube of stock in 2 cups water)
1 pinch of sugar
1 tsp lemon juice
Crushed peanuts and coriander for garnish

Method

Puree the pumpkin

1. Cut the pumpkin into large chunks and remove all the seeds and inner lining.

2. Cover in silver foil and bake in an oven for 60-70 minutes at 180 degree centigrade. Do a fork-test to see if the pulp has become tender

3. Let it cool for 10 minutes. Remove the skin and puree in a blender

4. Strain to get a smooth puree

Make the soup

1. Take 1 tsp of water and the thai chilli paste in a pan and cook for 1-2 minutes to let out the aromas of the paste 

2. Add the pumpkin puree, stock, coconut milk and sugar and bring to a boil

3. Remove from heat and add the lemon sugar. Adjust for salt if needed

4. Serve with crushed peanuts and coriander