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.