Thai Pumpkin Soup
A velvety, aromatic pumpkin soup with Thai red curry paste, creamy coconut milk and fragrant lemongrass. Perfect for a warming lunch or dinner with a gentle kick of chilli.
Ingredients
-
Coconut Milkβ 404 g π§ 400 ml π₯ 1β cup
-
Pumpkinβ 1.5 kg 1ΒΌ pcs
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Sugarβ 50 g π§ 58.8 ml π₯ 4 tbsp
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Sunflower Oilβ 18.1 g π§ 19.7 ml π₯ 1β tbsp
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Onionβ 150 g π§ 1 pcs
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Vegetable Stockβ 808 g π§ 800 ml π₯ 3β cup
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Gingerβ 7.4 g ΒΎ pcs
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Red Chilliβ 15 g πΆοΈ β pcs
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Lime juiceβ 15 g π§ 14.9 ml π₯ 1 tbsp
Also in this recipe
- Lemongrass 1
- Thai Red Curry Paste 4 tbsp
Total nutrition
1673 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat the oven to 200Β°C (180Β°C fan). Toss 1.5 kg of pumpkin in a roasting tin with 2 teaspoons of sunflower oil and a pinch of salt and pepper. Roast for 30 minutes until golden and tender.
- Meanwhile, heat the remaining 2 teaspoons of oil in a large saucepan over a medium-low heat. Add the sliced onion, 1 tablespoon of grated ginger and the lemongrass stalk. Cook gently for 8β10 minutes until softened. Stir in 4 tablespoons of red curry paste and cook for 1 minute more.
- Add the roasted pumpkin, 800 ml of vegetable stock and all but 45 ml of the 400 ml coconut milk. Bring to a simmer and cook for 5 minutes, then remove the lemongrass stalk. Allow the soup to cool for a few minutes, then blend until completely smooth using a hand blender or in batches in a standing blender.
- Return the soup to the pan and heat through. Season to taste with salt, pepper, lime juice and a little sugar if needed. Serve drizzled with the reserved coconut milk and scattered with sliced red chilli.
Source:
TheMealDB
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