Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup is what you make when you want something exotic tasting with very little effort! Think - classic pumpkin soup with Thai Red Curry vibes. Love the beautiful coconut undertones. It's so good!

THAI COCONUT PUMPKIN SOUP

• 2 tbsp vegetable oil (or other oil)
• 1 brown onion, diced
• 2 garlic cloves, finely minced
• 3 tbsp Thai red curry paste, Maesri recommended
• 1.8kg/ 3.6 lb pumpkin or butternut squash – peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb)
• 2 1/2 cups vegetable stock, salt reduced (or chicken stock)
• 400ml/ 14 oz (1 can) coconut milk, full fat, best quality
• 1 tbsp fish sauce (sub light or regular soy sauce)

Garnishes (semi-optional): Coriander/cilantro, sliced red chilli, crispy Asian shallots

1. Heat oil in large pot over medium high. Cook onion and garlic for 2 min, then add the curry paste and cook for 2 minutes. Add pumpkin, stir for 2 minutes.

2. Set aside ¼ cup of coconut milk for drizzling. Put the rest of the coconut milk, stock and fish sauce in the pot, bring to simmer. Cook 8 minutes or until pumpkin is soft then blitz.

3. Ladle into bowls, swirl with coconut milk, top with garnishes! I dunked with store bought Malaysian roti (cook from frozen, SO GOOD!)