Thai Pumpkin Soup with Coconut Milk

🧂 Ingredients

• 2 kg pumpkin

  chopped into 1.5cm pieces
• 2 tbs olive oil
• salt and pepper

  to season
• 1 tbs olive oil
• 1 brown onion

  diced
• 2 tsp minced garlic
• 2 tsp minced ginger
• 3 tbs red curry paste
• 3 cups liquid vegetable stock
• 400 ml coconut milk

  or coconut cream
• juice of 1 lime
• fresh coriander

  to serve (optional)

Instructions

• 1 Preheat the oven to 180 degrees celsius (fan forced).
  
  Cut the pumpkin into pieces (remove the seeds and skin) and place onto a large
  flat baking tray (approximately 30cm x 40cm).
  
  Drizzle with 2 tbs olive oil and season with salt and pepper.
  
  Bake for 35-40 minutes or until the pumpkin is soft.
• 2 Meanwhile, heat 1 tbs olive oil in a large saucepan over medium heat. 
• 3 Saute the onion until translucent and soft. Add the minced garlic, ginger, red
  curry paste and cook for 1-2 minutes. 
  
  If using a Thermomix: Place the onion into the Thermomix bowl and chop for 5
  seconds, Speed 6. Scrape down the sides of the bowl. Add the olive oil, minced
  garlic, minced ginger and red curry paste and saute for 3 minutes, 100 degrees,
  Speed 1. 
• 4 Add the roasted pumpkin and liquid vegetable stock. Bring to a simmer.
  
  Allow to cool slightly before pureeing in a food processor or with a stick
  blender. 
  
  If using a Thermomix: Add the roasted pumpkin and liquid vegetable stock and
  cook for 5 minutes, 100 degrees, Speed 1 (place the splatter guard or rice
  basket over the MC hole to avoid any splashes. Allow to cool slightly before
  pureeing by very slowly increasing to Speed 9 (see notes). 
• 5 Add the coconut milk and lime juice and heat until just simmering.
  
  If using a Thermomix: Add the coconut milk and lime juice and cook for a further
  5 minutes, 100 degrees, Speed 1 
• 6 Serve with fresh coriander (optional).

Nutrition Info