Thai Pumpkin Soup
Posted by Donna-Marie Pye on
- 2 tbsp olive oil
- 1 large onion, chopped
- 1 tbsp tomato paste
- 1 tbsp red/yellow Thai curry paste
- 1 tbsp chopped fresh ginger
- 1 clove garlic, peeled and chopped
- 2 1/2 cups cooked butternut squash or 1 can (28 oz/798 mL) cooked pumpkin*
- 3 cups vegetable or chicken broth
- 1 tbsp lemon juice
- 1 can (14 oz/398 mL) coconut milk, reserving 1/4 cup for garnish
- Kosher/sea salt and freshly ground black pepper
- Heat a large pot or Dutch oven (or Le Creuset Pumpkin Cocotte), over medium heat. Add oil and onion and cook 3 to 4 minutes until onions are softened and translucent.
- Add tomato and curry paste, ginger and garlic; cook 1 minute longer or until mixture is fragrant.
- Add squash/pumpkin and broth; bring mixture to a boil, stirring constantly. Reduce heat and simmer until thoroughly heated through.
- Transfer to a blender or use an immersion blender and puree (if desired) until smooth and velvety.
- Pour back into pot; add lemon juice and coconut milk. Heat over low heat until warmed through. Season to taste with salt and pepper.
- To serve, spoon into serving bowls and garnish with cilantro, toasted pumpkin seeds and a drizzle of reserved coconut milk.
Watch: How To Roast A Squash
* Make sure if you are using canned pumpkin it is labelled "pure" pumpkin and not pumpkin pie filling. That is sweetened with sugar.
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- Tags: How to Roast a Squash, soup, squash, Toasting Nuts, vegan, Vegetarian