Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think – classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It’s so good!
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)
GARNISHES (OPTIONAL):
- 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
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