1 tbsp olive oil
1 onion, peeled and chopped
1 thumb-sized piece of ginger, peeled and minced
2 cloves garlic, peeled and minced
2 tbsp red thai paste (you could add a little more or less depending on the brand you use – I use Thai Taste – which is tasty, but quite hot)
3lbs pumpkin or butternut squash, peeled, deseeded and chopped
1 large sweet potato, peeled and chopped
3 1/2 cups hot vegetable stock (water plus bouillon powder is fine)
14oz can coconut milk (full fat)
1 tsp fish sauce
Juice of half a lime
1/2 tsp salt
1/4 tsp ground black pepper
1/4 cup heavy cream
2 tbsp sriracha or other chilli sauce
1 fresh red chili, finely sliced
- Heat the oil in a large pan and place the onion in the pan. Cook for 5-6 minutes on a medium heat until the onion has softened. Add in the ginger, garlic and thai paste and cook for a further minute, then add in the squash and sweet potato and stir until everything is lightly coated in the paste.
- Add in the stock and coconut milk and bring to a gently bubble, then simmer for 20 minutes.
- Stir in the fish sauce, lime juice, salt and pepper, then turn off the heat. Carefully blend with a stick blender, then ladle into bowls. Swirl in a little cream and chilli sauce, then top with some chopped red chiles.
Original Recipes visit: Thai Pumpkin Soup @ centercutcook.com