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By recipetineats.com
Thai Coconut Pumpkin Soup
Instructions
Prep:10minCook:15min
Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
Updated at: Mon, 09 Dec 2024 07:29:52 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
16
Moderate
Nutrition per serving
Calories341 kcal (17%)
Total Fat25.5 g (36%)
Carbs28.1 g (11%)
Sugars11.7 g (13%)
Protein6.2 g (12%)
Sodium962.4 mg (48%)
Fiber3.7 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
2 Tbspvegetable oil
or other oil
1brown onion
diced
2garlic cloves
finely minced
3 TbspThai red curry paste
Maesri recommended
1.8kgpumpkin
or butternut squash, peeled, deseeded then chopped into 3cm / 1.2" chunks
2 ½ cupsvegetable stock
salt reduced, or chicken stock
400mlcoconut milk
full fat, best quality
1 Tbspfish sauce
sub light or regular soy sauce, Note
Asian shallots
Crispy, highly recommended
Red cayenne pepper
finely sliced
fresh coriander leaves
Roti
the flaky kind, frozen, pan fried, for dunking, SO G
Instructions
View on recipetineats.com
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Notes
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Delicious
Easy
Spicy
Go-to
One-dish