Winter Warmer: Thai Pumpkin Soup

Winter Warmer: Thai Pumpkin Soup

Ingredients

  • 1 tbsp vegetable oil
  • 1 brown onion, chopped
  • 1.5kg Kent pumpkin, peeled and chopped
  • 2 garlic cloves, crushed
  • 1/4 cup Thai red curry paste
  • 2 1/2 cups chicken stock
  • 400ml can coconut milk
  • Coriander leaves to top

Instructions

    Prepare Ingredients: Peel and chop the pumpkin and onion.

    Heat Oil: In a large saucepan, heat 1 tablespoon of vegetable oil over medium-high heat.

    Cook Onion: Add the chopped onion to the pan. Cook, stirring occasionally, for about 5 minutes until the onion is softened.

    Add Vegetables: Add the chopped pumpkin to the pan. Cook, stirring occasionally, for another 5 minutes.

    Add Garlic: Add the crushed garlic to the pan and cook, stirring, for 1 minute until fragrant.

    Add Curry Paste: Stir in 1/4 cup of Thai red curry paste, cooking for about 2 minutes to coat the vegetables.

    Add Stock: Pour in 2 1/2 cups of chicken stock. Stir to combine.

    Simmer: Cover the pan and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.

    Continue Simmering: Remove the lid and continue to simmer for another 15-20 minutes until the pumpkin is tender.

    Blend Soup: Remove the pan from the heat and let it stand for 5 minutes. Blend the soup until smooth.

    Add Coconut Milk: Stir in 1 cup of coconut milk. Season with pepper to taste.

    Serve: Serve the soup drizzled with the remaining coconut milk and sprinkled with chopped coriander. For something extra try adding chopped peanuts and a squeeze of fresh lime juice.
    Back to blog