Thai Coconut Pumpkin Soup
Takes 10 minutes | Serves 5 |
Transform classic pumpkin soup into an exotic Thai-inspired delight with the infusion of red curry paste and creamy coconut milk, garnished with crispy shallots and fresh herbs.
Ingredients
- 2 tbsp vegetable oil
- 1 unit Onion
- 2 unit garlic cloves
- 3 tbsp Thai red curry paste
- 1.3 kg pumpkin or butternut squash
- 2.5 cups vegetable stock
- 400 ml
- 1 tbsp fish sauce
Steps
- Sauté onion and garlic in oil, then add curry paste.
- Add pumpkin to pot, coating in the paste and flavors.
- Add stock, coconut milk (reserve some for garnish), and fish sauce, then simmer until pumpkin is soft.
- Blend until smooth and serve with optional garnishes.
Preparation
Cooking
Nutritional Information
302 calories per serving