ChefBookDinner · Thai
Thai pumpkin soup
A fragrant and creamy vegetarian Thai-style pumpkin soup with a kick of red curry paste and coconut milk.
Saved from youtube.com ↗
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 4
- Level
- Medium
Method
Tap a step to mark your place.
Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then 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, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Cook this in ChefBook
Keep it. Plan it. Cook it.
- Save & planKeep it in a cookbook and drop it into your week — free.
- GroceriesEvery ingredient on your list in one tap, scaled to your servings.
- Cook ModeOne big step at a time, with timers and the screen kept awake. Premium.
phone camera
