Provided by our partners in Singapore, JELCO, this recipe was featured during the FHA2018 show in Singapore in April.
It takes a straightforward pumpkin soup recipe and amps up the heat and flavor with the addition of "Thai" or "bird's eye" chilies and red Thai curry paste.
Thai-Inspired Pumpkin and Basil Soup
(Recipe by JELCO PTE Ltd)
Ingredients:
450g pumpkin or butternut squash
1 chopped white onion
5g garlic clove
2 pc chopped Thai chili (optional: raises the heat level)
2 tsp red Thai curry paste
5pc Thai basil leaf
500gm chicken stock
40 ml coconut milk
pinch crushed white pepper
Salt and pepper to taste
optional garnishes: cream, lime
Cooking Directions:
1. Heat chicken stock, salt, pumpkin, white onion, garlic, thai basil leaf, thai chilli and white pepper. Bring to a boal, reduce heat to low, and simmer for 30 minutes uncovered.
2. Mix in the red thai curry paste and coconut milk.
3. Puree the soup in the EXPEDITOR™ 1100S culinary blender. Note: liquid will be hot, handle with extreme care.
4. Return to pan, bring to a boil again.
5. Ladle into serving bowl and garnish with cream or lime, if desired.
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