Thai-style pumpkin soup

Name: Thai-style pumpkin soup
Cook time: 3 h
Total time: 3 h
Yield: Serves 4–6
Cuisine: Thai
Ingredients: 1 long red chilli, thinly sliced; 1 brown onion, finely chopped; coriander (cilantro) leaves, to garnish; 1 tablespoon mild Thai red curry paste; 2 tablespoons Thai sweet chilli sauce; 875 ml (30 fl oz/3½ cups) good-quality vegetable stock; 2 teaspoons lime juice; 2 kaffir lime leaves, torn; 1 lemongrass stem, bruised; 1 teaspoon finely grated fresh ginger; 2 teaspoons soy sauce; 270 ml (9½ fl oz) tin coconut cream; 2 butternut pumpkins (squash), about 3 kg (6 lb 12 oz) peeled, seeded and chopped

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
3 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

Pumpkin soup with a twist! This classic soup gets a delicious make-over with the addition of aromatic Thai flavours: lime leaves, lemongrass and lime juice.

Ingredients

2 butternut pumpkins (squash), about 3 kg (6 lb 12 oz

Asia
Thailand
South East Asia
Soup
Vegetarian

Method

Put the pumpkin and onion into a slow cooker with the lime leaves, lemongrass, ginger and soy sauce.

Reserve 2 tablespoons of the coconut cream, then mix the curry paste with the remaining coconut cream until smooth. Pour over the pumpkin mixture, then pour in the stock and gently mix togeth