Empty My Fridge
Thai Coconut Pumpkin Soup
Ingredients
- Vegetable oil2 tbsp
- Onion1
- Garlic2
- Thai red curry paste3 tbsp
- Butternut squash1.8 kg
- Vegetable broth2 ½ cups
- Coconut milk400 ml
- Fish sauce1 tbsp
- Shallot
- Cayenne pepper
- Cilantro
- Roti
Instructions
- Heat the oil in a large heavy-based pot over medium-high heat. Add the onion and garlic and cook for 2 minutes until soft.
- Add the curry paste and cook for 2 minutes.
- Add the pumpkin and stir to coat it in the flavours for about 2 minutes.
- Set aside 1/4 cup of the coconut milk for garnish. Add the stock, the remaining coconut milk and the fish sauce.
- Bring to a simmer, then reduce the heat to medium and simmer for 8 minutes, until the pumpkin is soft.
- Blend with a stick blender until smooth.
- Serve topped with the garnishes, with roti for dunking.
Summarized from RecipeTin Eats's video. Watch it for the details.
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