Thai pumpkin soup
Indulge in the flavors of Thailand with this delightful Thai pumpkin soup, a wholesome vegetarian dish that showcases the rich, creamy essence of pumpkin.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Thai, Soup, Haloween, Vegetarian, Vegan, Gluten-Free, Dairy-Free, Egg-Free
Ingredients
- 1.5 g pumpkin
- 4 pcs sunflower oil
- 1 g onions
- 1 g ginger
- 1 g lemongrass
- 4 tbsp thai red curry paste
- 400 ml coconut milk
- 800 ml vegetable stock
- 1 pcs lime juice
- 1 g sugar
- 1 pcs red chilli
Instructions
- Preheat the oven to 200C/180C fan/gas mark 6.
- In a roasting tray, combine the pumpkin or squash with half of the oil and seasonings.
- Bake the pumpkin or squash for 30 minutes until it is golden and tender.
- In a saucepan, add the remaining oil along with the onion, ginger, and lemongrass.
- Sauté the mixture gently for 8 to 10 minutes until it becomes soft.
- Incorporate the curry paste and cook for an additional minute.
- Mix in the roasted pumpkin, reserving 3 tablespoons of coconut milk, along with the stock.
- Allow the mixture to come to a simmer and cook for 5 minutes.
- Take out the lemongrass from the mixture.
- Let the mixture cool for a few minutes.
- Blend the mixture until it reaches a smooth consistency using an immersion blender or in batches with a regular blender.
- Put the blended mixture back into the saucepan to warm it up.
- Adjust the flavor of the soup with salt, pepper, lime juice, and sugar to taste if necessary.
- Serve the soup with a drizzle of the reserved coconut milk on top.
- If you like, add some chilli as a garnish.