Pumpkin Soup with Red Curry paste and Coconut Milk

 

I know Ishould be posting something very christmasy as it is December.
Truth to told , this is the first year I have not made any cookies or anything festive as I hardly have time and when I do have free time last thing I want to do is bake even though I love baking.

And I thought this soup is a good idea as if you are like me, when we have having christmas eve party at home and we do serve soup, so if you are in a mood to serve a creamy soup for your guest then I think this is a delicious soup for the occasion.

Ofcourse make sure your guest like a little bit of spicyness they get from the red curry paste.
I served this soup for dinner with the delicious buns

Ingridients.

1300 ml vegetable broth
1600 gm pumpkin skin removed and chopped
2 onions chopped
350 gm leeks chopped
2 cloves of garlic chopped
12 gm ginger peeled and chopped
1 stick lemongrass (crush them and cut in two pieces it will be easy to take them out when the soup is cooked)
1 1/2 tbsp toamto puree
2 tbsp thai red curry paste
400 ml coconut milk ( I used tin)
2 tbsp oil
1 red chillie sliced , this is optional it is to decorate before you serve the soup.

Heat in big pot oil and add the onions and leeks and sautee for few minutes.
Add the ginger, garlic fry for few minutes.
Add the red curry paste and totamto pure cook for futher few minutes.
Now add the pumpkin pieces saute for 2 minutes.
Add the vegetable broth, lemongrass.
Let the soup come to boil and lower to medium heat and simmer for 20 to 30 minutes ot till the vegetables are cooked.
Fish out the lemongrass pieces and using a hand held blender mix the soup to a smooth texture.
Add the coconut milk and serve.