Thai pumpkin soup Step By Step
Vegetarian

Thai pumpkin soup Step By Step

If you enjoy authentic Thai pumpkin soup Step By Step cuisine, this homemade Vegetarian recipe is worth trying at home....

⏱️

7 Min Prep

🔥

16 Min Cook

🍽️

3 Servings

🥗

Vegetarian

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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 lubricate and seasoning, then toast for 30 mins until golden and yielding.
3
step 2 Meanwhile, put the remaining lubricate in a cooking vessel with the shallot, ginger and lemongrass.
4
Gently cook thoroughly 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 low-boil, cook thoroughly 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 cooking vessel to burning up through, seasoning with seasoning, pepper, lime liquid 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
Course
Vegetarian
Diet
Vegetarian
Total Time
23 mins

Recipe Time chart

Preparation Time

7 mins

Cooking Time

16 mins

Total Time

23 mins
#thai #vegetarian #vegetarian
Author

Master Chef

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