Ingredients
1 tbsp vegetable oil
2 tbsp Thai red curry paste
1kg butternut pumpkin
peeled and roughly diced
1 tin coconut milk
(425ml)
Allergy Advice
Contains Fish
Contains Nuts
Contains Shellfish
Contains Soy
Equipment
- 1 saucepan
- 1 blender
- 1 stick mixer
Instructions
- In a saucepan, heat the oil and fry the curry paste over a medium heat for 2 minutes.
- Add the pumpkin to the pan and continue to fry further for 3 minutes.
- Pour the coconut milk over the pumpkin and bring to the boil.
- Reduce heat and simmer for 20 minutes until pumpkin is soft.
- Cool for a few minutes and blend or use a stick mixer to a smooth consistency.
- Garnish with coriander and serve.
Notes
Tip
If you don’t like chopping and peeling pumpkin, you can halve a butternut pumpkin, remove the seeds and bake it at 180°C for 45 minutes and then scrape out the flesh. This soup uses 2 cups of butternut pumpkin flesh. Just add this after you fry off the curry paste and your soup is almost ready.
Variation
Using 2 tablespoons of curry paste gives a very mild flavour. If you want your soup to have a bit of bite, you can add another tablespoon of curry paste.
