recipetineats4.9
Thai Coconut Pumpkin Soup
Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
👥 5 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for ⏱️ 2 minutes until soft.
2
Add curry paste and cook for ⏱️ 2 minutes.
3
Add pumpkin and stir to coat in the flavours for around ⏱️ 2 minutes.
4
Simmer ⏱️ 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for ⏱️ 8 minutes until the pumpkin is soft.
fish sauce (sub light or regular soy sauce, Note 4)1 tbsp
5
Blitz using stick blender until smooth.
6
Serve topped with garnishes. Dunk in roti. Enjoy!
Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)
Nutrition Facts
calories
302 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
2 g
sugar Content
10 g
sodium Content
767 mg
protein Content
5 g
trans Fat Content
0.02 g
carbohydrate Content
24 g
saturated Fat Content
16 g
unsaturated Fat Content
7 g
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