Recipes
Thai Pumpkin Soup
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Ingredients
- 1 1/2 kg pumpkin peeled and roughly chopped/
- 4 tsp Sunflower Oil
- 1 onion sliced
- 1 tbsp grated ginger
- 1 Lemongrass lightly crushed
- 4 tbsp Thai red curry paste
- 400 ml can coconut milk
- 850 ml vegetable stock
- Lime juice and sugar
- 1 red chili
Ingredients
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Instructions
- Preheat an oven to 200C/gas 6.
- Toss the pumpkin with two tablespoons of oil and roast it for half an hour.
- Sauté the onion, ginger and lemongrass in the leftover oil for 5-8 minutes.
- Spoon in the curry paste and stir.
- Add the roasted pumpkin, the stock and 3/4 of the coconut milk.
- Take the mixture off the heat and allow it to cool.
- Once cooled, put the mixture in a blender and blend until smooth.
- Then add the mixture back to the pan and put it over low heat.
- Mix in salt, pepper, lime juice and sugar to taste.
- Once the soup warms through, add the remaining coconut milk and then slice the red chili and sprinkle it over the soup.
- Serve!