Description
A creamy, aromatic Thai-inspired soup with pumpkin, coconut milk, and Thai red curry paste, topped with crispy shallots and fresh herbs.
Ingredients
- For the Soup:
- 2 tbsp vegetable oil (or other oil)
- 1 brown onion (diced)
- 2 garlic cloves (minced)
- 3 tbsp Thai red curry paste (Maesri recommended)
- 1.8 kg (3.6 lb) pumpkin or butternut squash (peeled, deseeded, chopped into 3cm/1.2″ chunks)
- 2 ½ cups vegetable stock (salt reduced, or chicken stock)
- 400ml (14 oz) can full-fat coconut milk (best quality)
- 1 tbsp fish sauce (or light/regular soy sauce)
- For Garnishes (optional):
- Crispy Asian shallots
- Red cayenne pepper (finely sliced)
- Fresh coriander leaves
- Roti (flaky kind), frozen and pan-fried
Instructions
- Sauté Aromatics: Heat oil in a large, heavy-based pot over medium-high heat. Add the diced onion and garlic, cooking for 2 minutes until softened.
- Add Curry Paste: Stir in the Thai red curry paste and cook for 2 minutes, letting the flavors develop.
- Cook Pumpkin: Add the chopped pumpkin to the pot and stir to coat it in the curry paste. Cook for about 2 minutes.
- Simmer: Set aside ¼ cup of coconut milk for garnish. Add the remaining coconut milk, vegetable stock, and fish sauce to the pot. Bring to a simmer, then reduce heat and cook for 8 minutes until the pumpkin is tender.
- Blend the Soup: Use a stick blender to blitz the soup until smooth and creamy. Adjust seasoning to taste.
- Serve: Serve the soup topped with crispy shallots, a sprinkle of cayenne pepper, and fresh coriander leaves. Dunk in some roti for extra flavor!
Notes
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Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 10mg
