Thai Style Pumpkin Soup with Crispy Tofu

Thai Style Pumpkin Soup with Crispy Tofu

When the summer ends there is also one good thing: We can pick the hokkaido pumpins in my garden. And we love to cook with pumpkins. This pumpkin soup is a Thai style version of a classic pumpkin soup and comes with super delicious marinated and fried tofu. Like many of our dishes we kept it simple but the taste is fantastic.


gluten free meat lactose free

Ingredients (Soup)
1 kg hokkaido pumpkin cut into 1.5 cm pieces
2 tbs red curry paste
1 1/2 tbs peanut oil
4 red chilis, chopped
1 can coconut cream
1 onion, chopped
1 tbs fresh ginger, grated
2 garlic cloves, chopped
1 lemongrass stalk
1 tbs soy sauce
Fresh coriander leaves

Ingredients (Tofu)
1 block tofu (cut into 1 cm cubes)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar

Soup: Heat a large saucepan over medium heat. Add oil, pumpkin, onion, garlic, chilis and curry paste.
Stir Fry the mixture for 1-2 minutes until it starts to stick to the pan. Add coconut cream, lemongrass and ginger. Cook, stirring, for 1 minute.
Add 2 cups cold water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until pumpkin has softened.
Remove the lemongrass stick. Set aside for 5 minutes. Puree soup and season with soy sauce and pepper.
Serve with fresh coriander leaves and the crispy tofu.
Tofu: Mix all ingredients and put in the fridge for 1 hour. Heat a pan over high heat and add 2 tbs peanut oil.
Stir Fry the tofu dice until they are golden brown and crispy. Serve with pumpkin soup and fresh coriander leaves.

Thai Pumpkin Soup with Crispy Tofu

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