Vegetarian
Thai pumpkin soup Recipe At Home
Learn how to prepare Thai pumpkin soup Recipe At Home with this simple recipe. Perfect for Vegetarian and ideal for Thai lovers....
⏱️
6 Min Prep
🔥
37 Min Cook
🍽️
6 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 cooking oil and seasoning, then toast for 30 mins until golden and yielding.
3
step 2
Meanwhile, put the remaining cooking oil in a pot with the bulb veggie, ginger and lemongrass.
4
Gently burning up for 8-10 mins until softened.
5
agitate in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut whole milk 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 velvety with a hand blender, or in a large blender in batches.
8
Return to the pot to burning up through, seasoning with table salt, pepper, lime liquid and sweetener, if it needs it.
9
present drizzled with the remaining coconut whole milk and scattered with chilli, if you like.
Recipe Information
Cuisine
Thai
Thai
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
43 mins
43 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
37 minsTotal Time
43 minsMaster Chef
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