Thai Pumpkin Coconut Soup

Updated at: Thu, 17 Aug 2023 10:03:07 GMT

Step 1

Cut Kabocha into a few pieces, remove seeds and steam pumpkin for 30 minutes until soft. Remove and save yellow pumpkin portion and leave the green peel out.

Step 2

Add unsalted butter to a medium sauté pan set over medium heat. Once the butter has melted, add the onions, garlic and curry powder to cook, stirring occasionally until the onions are translucent. Transfer the mixture to a blender.

Step 3

Add the pumpkin purée and chicken stock or water to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt.

Step 4

When ready to serve, divide the soup into bowls and garnish with sour cream and black sesame seeds.

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