Thai Coconut Pumpkin Soup Recipe

Name: Thai Coconut Pumpkin Soup Recipe
Total time: 25 min
Ingredients: 2 tbsp vegetable oil (or other oil); 1 brown onion , diced; 2 garlic cloves , finely minced; 3 tbsp Thai red curry paste , Maesri recommended (Note 1); 1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2); 2 1/2 cups vegetable stock , salt reduced (or chicken stock); 400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3); 1 tbsp fish sauce (sub light or regular soy sauce, Note 4); Crispy Asian shallots , highly recommended (Note 5); Red cayenne pepper , finely sliced; Fresh coriander leaves; Roti (the flaky kind), frozen, pan fried – for dunking (SO GOOD!) – Note 6

foryoueats.com

This Thai coconut pumpkin soup is a creamy and flavorful dish that brings together the sweetness of pumpkin, the richness of… Ready in 25 min, serves 5.

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Ingredients

2 tbsp vegetable oil (or other oil)
1 brown onion , diced
2 garlic cloves , finely minced
3 tbsp Thai red curry paste , Maesri recommended (Note 1)
1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)
2 1/2 cups vegetable stock , salt reduced (or chicken stock)
400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3)
1 tbsp fish sauce (sub light or regular soy sauce, Note 4)
Crispy Asian shallots , highly recommended (Note 5)
Red cayenne pepper , finely sliced
Fresh coriander leaves
Roti (the flaky kind), frozen, pan fried – for dunking (SO GOOD!) – Note 6