How to make Thai pumpkin soup?
Looking for new recipes? Want to learn how to make Thai pumpkin soup? Check out this quick and easy recipe and enjoy!
TOTAL TIME: 40 MIN
1 large pumpkin or squash, peeled and roughly chopped
4 tsp. of sunflower oil
1 tsp. of Slocal pumpkin oil
1 onion, sliced
1 tbsp. of ginger
1 lemongrass, bashed a little
4 tbsp. of Thai red curry paste
1 can (14 oz.) of coconut milk
30 oz. of vegetable stock
lime juice and sugar, for seasoning
Heat oven to 390F and toss the pumpkin or squash in a roasting tin with half the oil and seasoning. Roast for 30 mins until golden and tender.
Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, 3 tbsp of coconut milk and the stock. Bring to a simmer, cook for 5 mins, afterwards remove the lemongrass. Cool for a couple of minutes, mix until smooth with a hand blender. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and a few drops of Slocal pumpkin oil. Enjoy!