Tasty and Simple Thai Pumpkin Soup
For the Crust:
- 4 cups (560 g) peeled & cubed pumpkin
- 1 medium yellow onion
- 2 - 3 garlic cloves
- 2 tbsp (28 g) fresh ginger
- 3 tbsp (42 g) red curry paste (available in most grocery stores)
- 3 tbsp (44 mL) vegetable oil
- 1 can (400 mL) coconut milk
- 1 cup (250 mL) vegetable stock (can also use chicken or beef stock)
- 2 tbsp (28 g) Redpath Golden Yellow Sugar
- juice of one lime
Thai Pumpkin Soup
How to prepare:
1. Preheat oven to 375°F (190°C). Line baking tray with parchment paper.
2. Cut pumpkin into two and scoop out the seeds and pulp.
3. Peel the pumpkin and cut into cubes. Roast the cubed pumpkin for 30 - 40 minutes or until tender and easily pierced with a fork.
4. While pumpkin is roasting chop onion, ginger, and garlic
5. Fry onions in a large pot over medium-high heat with vegetable oil until translucent, about 5 - 7 minutes.
6. Add the red curry paste to the onions and cook for another 2 minutes.
7. Now add the chopped garlic and ginger. Cook for another 2 - 4 minutes. Set aside until pumpkin is cooked.
8. Once pumpkin is cooked, return the pot to medium-high heat and add pumpkin to the onion mixture.
9. Pour the coconut milk and vegetable stock over the pumpkin. Stir everything together and
10. Transfer the soup to a blender (while still hot) and add the sugar and lime juice. Blend the soup until smooth. You can also use an immersion blender for this step. Serve with some freshly toasted pumpkin seeds and enjoy. This soup will keep well for up to five days, stored in the refrigerator in an airtight container.