Cooked - Thai Coconut Pumpkin Soup

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Thai Coconut Pumpkin Soup

5.0

2 tbsp vegetable oil (or other oil)

1 brown onion, diced

2 garlic cloves, finely minced

3 tbsp Thai red curry paste, Maesri recommended

1.8kg/3.6 lb pumpkin or butternut squash, peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb)

2 ½ cups vegetable stock, salt reduced (or chicken stock)

400ml/14 oz (1 can) coconut milk, full fat, best quality

1 tbsp fish sauce (sub light or regular soy sauce)

Crispy Asian shallots, highly recommended

Red cayenne pepper, finely sliced

Fresh coriander leaves

Roti (the flaky kind), frozen, pan fried - for dunking

Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
Add curry paste and cook for 2 minutes.
Add pumpkin and stir to coat in the flavours for around 2 minutes.
Set aside ¼ cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
Blitz using stick blender until smooth.
Serve topped with garnishes. Dunk in roti. Enjoy!

Course🍤Appetizer

Diets🌱Vegan...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 40m

Created 11 weeks ago

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