A vegetarian dish from the Thai kitchen.
Ingredients
- 1.5kg Pumpkin
- 4 tsp Sunflower Oil
- 1 sliced Onion
- 1 tbsp grated Ginger
- 1 Lemongrass
- 4 tablespoons Thai Red Curry Paste
- 400ml Coconut Milk
- 800ml Vegetable Stock
- To taste Lime juice
- To taste Sugar
- To serve Red Chilli
Method
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Source
This recipe is adapted from TheMealDB (id 53210), a free community-curated recipe API. Original listing: themealdb.com.
A walkthrough video is available at https://www.youtube.com/watch?v=X3BxTRAhgTc.
Original source noted by the contributor: https://www.bbcgoodfood.com/recipes/thai-pumpkin-soup.
Estimated by AI from the ingredient list. Values are approximate and not medical advice. If you have specific dietary requirements, verify with a registered dietitian or trusted nutrition database.
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