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    Thai Coconut Pumpkin Soup

    main meals
    soups & stews
    ​

    5 servings

    porcije

    10 minutes

    aktivno vrijeme

    25 minutes

    ukupno vrijeme
    Započni kuhanje

    Sastojci

    2 tbsp vegetable oil (or other oil)

    1 brown onion (, diced)

    2 garlic cloves (, finely minced)

    3 tbsp Thai red curry paste (, Maesri recommended (Note 1)

    1.8kg/ 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)

    2 1/2 cups vegetable stock (, salt reduced (or chicken stock)

    400ml/ 14 oz (1 can) coconut milk, (full fat, best quality (Note 3)

    1 tbsp fish sauce (sub light or regular soy sauce, Note 4)

    Crispy Asian shallots (, highly recommended (Note 5)

    Red cayenne pepper (, finely sliced)

    Fresh coriander leaves

    Roti (the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)

    Upute

    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!

    Prehrana

    Veličina porcije

    -

    Kalorije

    302 kcal

    Ukupno masti

    23 g

    Zasićene masti

    16 g

    Nezasićene masti

    7 g

    Trans masti

    0.02 g

    Kolesterol

    -

    Natrij

    767 mg

    Ukupni ugljikohidrati

    24 g

    Dijetalna vlakna

    2 g

    Ukupni šećeri

    10 g

    Proteini

    5 g

    5 servings

    porcije

    10 minutes

    aktivno vrijeme

    25 minutes

    ukupno vrijeme
    Započni kuhanje

    Spremni za početak kuhanja?

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    Sastojci

    2 tbsp vegetable oil (or other oil)

    1 brown onion (, diced)

    2 garlic cloves (, finely minced)

    3 tbsp Thai red curry paste (, Maesri recommended (Note 1)

    1.8kg/ 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)

    2 1/2 cups vegetable stock (, salt reduced (or chicken stock)

    400ml/ 14 oz (1 can) coconut milk, (full fat, best quality (Note 3)

    1 tbsp fish sauce (sub light or regular soy sauce, Note 4)

    Crispy Asian shallots (, highly recommended (Note 5)

    Red cayenne pepper (, finely sliced)

    Fresh coriander leaves

    Roti (the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)

    Upute

    1

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

    2

    Add curry paste and cook for 2 minutes.

    3

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

    4

    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.

    5

    Blitz using stick blender until smooth.

    6

    Serve topped with garnishes. Dunk in roti. Enjoy!