Thai Pumpkin and Coconut Milk Soup

Name: Thai Pumpkin and Coconut Milk Soup
Yield: Serves 4
Cuisine: Thailand
Ingredients: sliced red chilli, to garnish; 500 ml (17 fl oz/2 cups) vegetable stock; 400 ml (14 fl oz) coconut milk; coriander (cilantro) leaves, to garnish; 1 tablespoon tomato paste (concentrated purée); 1 tablespoon red curry paste; 1 onion, finely chopped; 2 tablespoons olive oil; 450 g (1 lb) peeled pumpkin (winter squash), cubed

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 tablespoon

Asia
Thailand
Soup
Vegan
Gluten-free
Spicy
South East Asia

Method

Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened. Add the curry paste and tomato paste and fry for 30 seconds.
Add the pumpkin and fry for 5 minutes, then add the coconut milk and stock. Cover and simmer for 15 minutes, then remove the lid and simmer for a further 5 minutes.
Allow to cool