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Thai Coconut Pumpkin Soup

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Prep Time 10 minutes
Cook Time 15 minutes
Cuisine: Thai
Ingredients Method

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)
  • 1.8 kg/ 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)
  • 400 ml/ 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

Method
 

  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!