Thai Coconut Pumpkin Soup

• 份量: 5 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

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 ) (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)

步骤

Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.

Add curry paste and cook for 2 minutes.

Add pumpkin and stir to coat in the flavours for around 2 minutes.

Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.

Blitz using stick blender until smooth.

Serve topped with garnishes. Dunk in roti. Enjoy!

备注

Thai Red Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question – and it’s the best value ($2.10 for a 115g/4 oz). You’ll need ~1/2 a can.

Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).

2. Pumpkin – Recipe works as written for both pumpkin and butternut squash. Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb. Watch video for safe, easy cutting technique. 🙂

See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.

3. Coconut milk – Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut).

4. Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.

5. Crispy fried shallot pieces – salty, oily, terrific garnish for all things Asian. I use it liberally – it’s a frequent player in my recipes. Found in the Asian section of supermarket but cheaper at Asian stores!

6. Roti canai – The flaky flatbread of Indian origin that’s now common across South East Asia. Find it in the freezer section of large supermarkets, cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! Excellent for dunking in this soup. 🙂

7. Leftovers will keep in the fridge for 4 days or freezer for 3 months.

8. Nutrition per serving, excluding toppings.

营养

• 卡路里: 302 kcal
• 总脂肪: 23 g
• 饱和脂肪: 16 g
• 不饱和脂肪: 7 g
• 反式脂肪: 0.02 g
• 钠: 767 mg
• 总碳水化合物: 24 g
• 膳食纤维: 2 g
• 总糖: 10 g
• 蛋白质: 5 g