Thai Coconut Pumpkin Soup

Name: Thai Coconut Pumpkin Soup
Total time: 25 min
Yield: 5 servings
Ingredients: 0.4 TBSP Vegetable Oil; 0.2 Brown Onion; 0.4 clove Garlic; 0.6 TBSP Thai Red Curry Paste; 0.36 KG Pumpkin; 0.5 CUP Vegetable Stock; 80 ML Coconut Milk; 0.2 TBSP Fish Sauce; 0 FREE Crispy Asian Shallots; 0 FREE Red Cayenne Pepper; 0 FREE Coriander Leaves; 0 FREE Roti

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.

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 - p... Show more

3.0

•⏳25min•👨‍🍳Medium

low calorie

healthy

nutritious

low carb

low fat

keto

low sodium

Method

Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.

Add curry paste and cook for 2 minutes.

Add pumpkin and stir to coat in the flavours for around 2 minutes.

Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.

Blitz using stick blender until smooth.

Serve topped with garnishes. Dunk in roti. Enjoy!

Ingredients

Method

For 5 servings

Adjust servings

2 tbsp Vegetable Oil, or other oil
1 Brown Onion, diced
2 cloves of Garlic, finely minced
3 tbsp Thai Red Curry Paste, Maesri recommended
1.8 kg Pumpkin, or butternut squash; peeled, deseeded then chopped into 3cm / 1.2" chunks; yields ~1.3 kg
2 1/2 cups Vegetable Stock, salt reduced or chicken stock
400ml Coconut Milk, full fat, best quality (1 can)
1 tbsp Fish Sauce, sub light or regular soy sauce

Garnishes

Some Crispy Asian Shallots, highly recommended
Some Red Cayenne Pepper, finely sliced
Some Coriander Leaves, fresh
Some Roti, the flaky kind; frozen, pan fried; for dunking

🧂 Plus estimated ~2g of salt

Health & Nutrition

210

kcal

g Carbs

g Protein

g Fat

A-

Health Grade

MicronutrientsVitamin A, Manganese

Excellent

Fat QualityHigh in Healthy Fats

Good

SatietyLow Calorie Density

Very High

Sodium1414mg per serving

Very Low

Protective CompoundsRich in Carotenoids

Very High

Comments

Click to rate

Ingredients

For 5 servings

Adjust servings

2 tbsp Vegetable Oil, or other oil
1 Brown Onion, diced
2 cloves of Garlic, finely minced
3 tbsp Thai Red Curry Paste, Maesri recommended
1.8 kg Pumpkin, or butternut squash; peeled, deseeded then chopped into 3cm / 1.2" chunks; yields ~1.3 kg
2 1/2 cups Vegetable Stock, salt reduced or chicken stock
400ml Coconut Milk, full fat, best quality (1 can)
1 tbsp Fish Sauce, sub light or regular soy sauce

Garnishes

Some Crispy Asian Shallots, highly recommended
Some Red Cayenne Pepper, finely sliced
Some Coriander Leaves, fresh
Some Roti, the flaky kind; frozen, pan fried; for dunking

🧂 Plus estimated ~2g of salt

Thai Coconut Pumpkin Soup

Method

Ingredients

Method

Garnishes

Health & Nutrition

Comments

Ingredients

Garnishes

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