Learn how to prepare Authentic Thai pumpkin soup with this simple recipe. Perfect for Vegetarian and ideal for Thai lovers....
⏱️
7 Min Prep
🔥
25 Min Cook
🍽️
2 Servings
🥗
Vegetarian
Ingredients
1.5kg Pumpkin
4 tsp Sunflower Oil
1 sliced Onion
1 tbsp grated Ginger
1 Lemongrass
4 tablespoons Thai Red Curry Paste
400ml Coconut Milk
800ml Vegetable Stock
To taste Lime juice
To taste Sugar
To serve Red Chilli
Instructions
1
step 1
toasty oven to 200C/180C fan/gas 6.
2
Toss the pumpkin or squash in a roasting tin with half the cooking oil and seasoning, then char for 30 mins until golden and soft.
3
step 2
Meanwhile, put the remaining cooking oil in a cooking vessel with the bulb produce, ginger and lemongrass.
4
Gently prepare for 8-10 mins until softened.
5
mix gently in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut dairy liquid and the stock.
6
Bring to a bubble gently, prepare for 5 mins, then fish out the lemongrass.
7
Cool for a few mins, then whizz until creamy with a hand blender, or in a large blender in batches.
8
Return to the cooking vessel to toasty through, seasoning with seasoning, pepper, lime extract and sweetener, if it needs it.
9
present drizzled with the remaining coconut dairy liquid and scattered with chilli, if you like.
Recipe Information
Cuisine Thai
Course Vegetarian
Diet Vegetarian
Total Time 32 mins
Recipe Time chart
Preparation Time
7 mins
Cooking Time
25 mins
Total Time
32 mins
#thai#vegetarian#vegetarian
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