Thai Coconut Pumpkin Soup
Thai Coconut Pumpkin Soup is what you make whenever you need one thing unique tasting with little or no effort! Suppose – basic pumpkin soup with Thai Crimson Curry vibes. Love the gorgeous coconut undertones. It’s so good!
Substances
- 2 tbsp vegetable oil (or different oil)
- 1 brown onion , diced
- 2 garlic cloves , finely minced
- 3 tbsp Thai pink curry paste , Maesri really helpful (Word 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) (Word 2)
- 2 1/2 cups vegetable inventory , salt decreased (or hen inventory)
- 400ml/ 14 oz (1 can) coconut milk, full fats, very best quality (Word 3)
- 1 tbsp fish sauce (sub gentle or common soy sauce, Word 4)
GARNISHES (OPTIONAL):
- Crispy Asian shallots , extremely really helpful (Word 5)
- Crimson cayenne pepper , finely sliced
- Recent coriander leaves
- Roti (the flaky type), frozen, pan fried – for dunking (SO GOOD!) – Word 6
Directions
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