Vegetarian
Thai pumpkin soup Made Easy
Thai pumpkin soup Made Easy is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
15 Min Prep
🔥
26 Min Cook
🍽️
4 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
burning up oven to 200C/180C fan/gas 6.
2
Toss the pumpkin or squash in a roasting tin with half the fat and seasoning, then dehydrated-fry for 30 mins until golden and soft.
3
step 2
Meanwhile, put the remaining fat in a wok with the shallot, ginger and lemongrass.
4
Gently burning up for 8-10 mins until softened.
5
swirl around 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, burning up for 5 mins, then fish out the lemongrass.
7
Cool for a few mins, then whizz until seamless with a hand blender, or in a large blender in batches.
8
Return to the wok to burning up through, seasoning with seasoning, pepper, lime extract and sweetener, if it needs it.
9
enjoy drizzled with the remaining coconut dairy liquid and scattered with chilli, if you like.
Recipe Information
Cuisine
Thai
Thai
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
41 mins
41 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
26 minsTotal Time
41 minsMaster Chef
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