Thai Coconut Pumpkin Soup
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.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
- 2
Add curry paste and cook for 2 minutes.
- 3
Add pumpkin and stir to coat in the flavours for around 2 minutes.
- 4
Simmer 8 minutes - Set aside 1/4 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.
- 5
Blitz using stick blender until smooth.
- 6
Serve topped with garnishes. Dunk in roti. Enjoy!