Thai Coconut Pumpkin Soup

• porcje: 5 servings
• czas aktywny: 10 minutes
• całkowity czas: 25 minutes

Składniki

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)

Wskazówki

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!

Wartości Odżywcze

• Kalorie: 302 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 16 g
• Tłuszcz Nienasycony: 7 g
• Tłuszcz Trans: 0.02 g
• Sód: 767 mg
• Węglowodany Całkowite: 24 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 10 g
• Białko: 5 g