Thai Coconut Pumpkin Soup

Name: Thai Coconut Pumpkin Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai, Asian
Ingredients: 2 tbsp vegetable oil ((or other oil)); 1 brown onion (, diced); 2 garlic cloves (, finely minced); 3 tbsp Thai red curry paste (, Maesri recommended (Note 1)); 1.8kg/ 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)); 2 1/2 cups vegetable stock (, salt reduced (or chicken stock)); 400ml/ 14 oz (1 can) coconut milk, (full fat, best quality (Note 3)); 1 tbsp fish sauce ((sub light or regular soy sauce, Note 4)); Crispy Asian shallots (, highly recommended (Note 5)); Red cayenne pepper (, finely sliced); Fresh coriander leaves; Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)

Instructions

Prep:10minCook:15min

Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.

Updated at: Thu, 21 Nov 2024 14:05:10 GMT