From RecipeTin Eats
Thai Coconut Pumpkin Soup
- Makes
- 5
- Ingredients
- 12
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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)
Nutrition · per serving
- Calories
- 302 kcal
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 767 mg
- Protein
- 5 g
- Trans fat
- 0.02 g
- Carbohydrate
- 24 g
- Saturated fat
- 16 g
- Unsaturated fat
- 7 g
As published by RecipeTin Eats.
The method
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