Learn how to prepare Best Thai pumpkin soup Recipe with this simple recipe. Perfect for Vegetarian and ideal for Thai lovers....
⏱️
10 Min Prep
🔥
12 Min Cook
🍽️
3 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
bring to temperature oven to 200C/180C fan/gas 6.
2
Toss the pumpkin or squash in a roasting tin with half the coat and seasoning, then bake for 30 mins until golden and soft.
3
step 2
Meanwhile, put the remaining coat in a pot with the shallot, ginger and lemongrass.
4
Gently make 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 stew, make for 5 mins, then fish out the lemongrass.
7
Cool for a few mins, then whizz until velvety with a hand blender, or in a large blender in batches.
8
Return to the pot to bring to temperature through, seasoning with table salt, pepper, lime nectar and granulated sugar, if it needs it.
9
dish up drizzled with the remaining coconut dairy liquid and scattered with chilli, if you like.
Recipe Information
Cuisine Thai
Course Vegetarian
Diet Vegetarian
Total Time 22 mins
Recipe Time chart
Preparation Time
10 mins
Cooking Time
12 mins
Total Time
22 mins
#thai#vegetarian#vegetarian
Master Chef
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