Follow these steps for perfect results
coconut water
coconut meat
sugar pie pumpkin
seeded and cubed
ground cumin
ground coriander
salt
black peppercorns
garlic
chopped
red curry paste
olive oil
almond milk
portobello mushroom
marinated
coconut cream
fresh cilantro leaves
chopped
scallions
thinly sliced
shoyu
olive oil
water
minced ginger
portobello mushroom
diced
Combine coconut water, coconut meat, pumpkin, cumin, coriander, salt, peppercorns, garlic, and red curry paste in a high-speed blender.
Blend in batches if needed to avoid overflowing the blender.
Blend until the pumpkin is completely pureed and the soup has a silky texture.
Warm soup bowls before serving.
Pour soup into the warm bowls.
Prepare the marinated portobello mushrooms by combining shoyu, olive oil, water, and minced ginger in a small bowl.
Add diced portobello mushrooms to the marinade.
Marinate at room temperature for at least 30 minutes.
Drain the marinated mushrooms.
Place 2 teaspoons of marinated portobello mushrooms in the center of each soup bowl.
Garnish each soup bowl with coconut cream, chopped cilantro, and thinly sliced scallions.
Serve immediately.
Expert advice for the best results
Adjust the amount of red curry paste to control the spiciness.
Roasting the pumpkin before blending will enhance its sweetness.
Garnish with toasted pumpkin seeds for added texture.
Everything you need to know before you start
15 minutes
The soup can be made ahead of time and reheated.
Garnish with fresh cilantro and coconut cream swirls.
Serve with a side of crusty bread.
Top with toasted pumpkin seeds.
Complements the sweetness and spice.
Crisp and refreshing.
Discover the story behind this recipe
Thai cuisine often balances sweet, sour, salty, bitter, and umami flavors.
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