Thai Coconut Pumpkin Soup


Thai Coconut Pumpkin Soup

Time: Active 40 minutes

Total 1 hour 5 minutes

Serves: 8

Ingredients:

  • 2 tbsp olive oil

  • 1 tsp red curry paste

  • 2 cups chopped onion

  • 3 chopped garlic cloves

  • 4 cups ½ inch cubed peeled fresh pumpkin or butternut squash

  • 1 large Granny Smith apple cut into ½ inch cubes

  • ½ tsp ground ginger

  • ¼ tsp salt

  • 3 cups of unsalted vegetable stock

  • ¾ cup light coconut milk

  • 1 tbsp lime juice

  • 2 tbsp chopped cilantro

  • Lime wedges

Method:

  1. In a large saucepan heat oil over medium heat.

  2. Add onion and cook for 5 minutes.

  3. Add garlic and cook for 2 minutes.

  4. Add red curry paste, pumpkin, apples, ground ginger and salt and cook for 5 minutes stirring often.

  5. Add stock and bring to a boil, reduce heat and simmer for 25 minutes until pumpkin and apples are tender.

  6. Place half pumpkin mixture in blender, remove centre piece of blender lid to allow steam to escape and secure lid on blender. Place a clean towel in the lids centre hole to avoid splatters.

  7. Blend until smooth.

  8. Place soup in a bowl and repeat blender procedure with remaining pumpkin mixture.

  9. Pour in coconut milk and lime juice and reheat if necessary.

  10. Divide soup in bowls and sprinkle with cilantro and serve with lime wedges.

#Thai #Coconut #Pumpkin

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