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S O U P S
T H A I S P I C E D B U T T E R N U T P U M P K I N S O U P
Prep time: 10 minutes
Cooking Time: 25 minutes
Serves 4
•
Ingredients
1 tablespoon organic coconut oil
5 tablespoons Thai Red Curry Paste (see page 147) or 2–3 tablespoons store
bought paste
1,5 kg butternut pumpkin, peeled, seeded, cut into 4 cm pieces
1 litre (4 cups) chicken stock, at room temperature
400 ml can coconut milk
1 tablespoon fish sauce, or more to taste
To garnish:
Fresh coriander leaves and thinly sliced red chilli
Lime wedges
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Preparation
1. Heat coconut oil in a large saucepan over medium heat. Add curry paste and
cook, stirring, for 2–3 minutes or until fragrant.
2. Add pumpkin and stock. Increase heat to high and bring to the boil. Reduce heat
to medium low. Simmer for 20 minutes or until pumpkin is tender. Set aside and
allow to cool until there is no steam coming from soup. Pour in a pan.
3. Reserve 125 ml coconut milk and set aside. Add remaining coconut milk to the
pumpkin mixture. Transfer a third of pumpkin mixture into blender jug and se-
cure lid and measuring cap. Dial to BLEND. Process for 10 – 15 seconds or un-
til smooth. Return mixture back to saucepan. Repeat with remaining pumpkin
mixture.
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