Recipes

Thai Pumpkin Soup

Name: Hello There, Pumpkin
Ingredients: 1 1/2 kg pumpkin (peeled and roughly chopped/); 4 tsp sunflower oil; 1 onion (sliced); 1 tbsp grated ginger; 1 lemongrass (lightly crushed); 4 tbsp Thai red curry paste; 400 ml can coconut milk; 850 ml vegetable stock; Lime juice and sugar; 1 red chili

11 months ago

May 18, 2023

Karishma

Hello There, Pumpkin

Don't think Thai flavours and pumpkin go together? Try this recipe and think again!

Servings

MetricUS Imperial

Ingredients

1 1/2 kg pumpkin peeled and roughly chopped/
4 tsp Sunflower Oil
1 onion sliced
1 tbsp grated ginger
1 Lemongrass lightly crushed
4 tbsp Thai red curry paste
400 ml can coconut milk
850 ml vegetable stock
Lime juice and sugar
1 red chili

Servings

MetricUS Imperial

Ingredients

1 1/2 kg pumpkin peeled and roughly chopped/
4 tsp Sunflower Oil
1 onion sliced
1 tbsp grated ginger
1 Lemongrass lightly crushed
4 tbsp Thai red curry paste
400 ml can coconut milk
850 ml vegetable stock
Lime juice and sugar
1 red chili

Instructions

Preheat an oven to 200C/gas 6.
Toss the pumpkin with two tablespoons of oil and roast it for half an hour.
Sauté the onion, ginger and lemongrass in the leftover oil for 5-8 minutes.
Spoon in the curry paste and stir.
Add the roasted pumpkin, the stock and 3/4 of the coconut milk.
Take the mixture off the heat and allow it to cool.
Once cooled, put the mixture in a blender and blend until smooth.
Then add the mixture back to the pan and put it over low heat.
Mix in salt, pepper, lime juice and sugar to taste.
Once the soup warms through, add the remaining coconut milk and then slice the red chili and sprinkle it over the soup.
Serve!