Thai-style pumpkin soup
Spice up classic pumpkin soup with this easy recipe. It’s the perfect way to start your Easter lunch.
Note: + Cooling time
- 1 tbs peanut oil
- 1 brown onion, chopped
- 1 whole butternut pumpkin, seeded, peeled, chopped
- 2 carrots, peeled, chopped
- 2 tbs yellow curry paste
- 4 cups (1L) chicken stock or vegetable stock
- 270ml can coconut milk
- 1 tbs lime juice
- 1 tbs fish sauce
- 1 tbs brown sugar
Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 mins or until onion softens. Add pumpkin, carrot and curry paste and cook, stirring, for 2 mins or until aromatic. Add stock and increase heat to high. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for 30 mins or until pumpkin and carrot are tender. Set aside to cool slightly.
Use a stick blender to carefully blend the pumpkin mixture until smooth. Reserve 1/4 cup (60ml) of the coconut milk. Add the remaining coconut milk to the pumpkin mixture with the lime juice, fish sauce and brown sugar. Stir to combine.
Ladle soup evenly among serving bowls. Drizzle with reserved coconut milk. Season to serve.
Want more heat? Try using red curry paste instead of yellow curry paste.
Serve with coriander sprigs, toasted coconut flakes and chilli sauce