Thai Coconut Pumpkin Soup

About Thai Coconut Pumpkin Soup

Ingredients

• Pumpkin, peeled and cubed 3 cups
• Coconut milk 1 cup
• Vegetable stock 6 cups
• Lemongrass stalk, finely chopped 4 tbsps
• Kaffir lime leaves 3
• Fresh red chillies, finely chopped 2
• Garlic cloves, finely chopped 3
• Spring onion bulbs, finely chopped 2
• Ginger, thinly sliced 1 inch
• Potatoes, cubed 1 cup
• Soy sauce 4 tsps
• Lemon juice 2 tbsps
• Brown sugar 1 tbsp
• Red chilli powder ½ tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Cottage cheese (paneer), cubed 2 cups
• Spinach, finely chopped 2 cups
• Salt to taste
• Fresh coriander leaves, finely chopped 2 tbsps
• Fresh basil leaves, finely chopped 2 tbsps

How to Make Thai Coconut Pumpkin Soup (Stepwise Photos)

Method

1. Take vegetable stock in a deep non-stick pan, add lemongrass, lime leaves, red chillies, garlic, spring onions and ginger and mix well. Let it boil for 5 minutes.
2. Add pumpkin, potatoes, soy sauce, lemon juice, brown sugar, red chilli powder, turmeric powder, coriander powder and cumin powder and mix well.
3. Cover and cook for 5-6 minutes or till pumpkin and potatoes get fully cooked.
4. Reduce heat, add cottage cheese and spinach and mix well.
5. Add coconut milk and salt and cook for 2-3 minutes.
6. Transfer into a serving bowl, garnish with coriander leaves and basil leaves and serve piping hot.

Additional Tips and Tricks

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Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps