Thai Coconut Pumpkin Soup - Your Local Advertiser

Name: Thai Coconut Pumpkin Soup - Your Local Advertiser
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)); 1.8 kg pumpkin or butternut squash – peeled (deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb)); 2½ Cups vegetable stock (salt reduced (or chicken stock)); 400ml coconut milk (full fat, best quality); 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!))

www.yourlocaladvertiser.ie

This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic – with very little effort. Think – pumpkin soup

View full recipe on www.yourlocaladvertiser.ie

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.yourlocaladvertiser.ie.

Share this recipe:

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))
1.8 kg pumpkin or butternut squash – peeled (deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb))
2½ Cups vegetable stock (salt reduced (or chicken stock))
400ml coconut milk (full fat, best quality)
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!))