Thai Coconut Pumpkin Soup

Name: Sup Labu Kelapa Thailand
Total time: 25 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 2 tbsp vegetable oil ((or other oil)); 1 brown onion (, diced); 2 g arlic cloves (, finely minced); 3 tbsp Thai red curry paste (, Maesri recommended (Note 1)); 1.8 kg / 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)); 2 1/2 cups vegetable stock (, salt reduced (or chicken stock)); 400 ml / 14 oz (1 can) coconut milk, (full fat, best quality (Note 3)); 1 tbsp fish sauce ((sub light or regular soy sauce, Note 4)); Crispy Asian shallots (, highly recommended (Note 5)); Red cayenne pepper (, finely sliced); Fresh coriander leaves; Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)

Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I c

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium ⭐ 4.9 (90) 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

2 tbsp vegetable oil ((or other oil))
1 brown onion (, diced)
2 g arlic cloves (, finely minced)
3 tbsp Thai red curry paste (, Maesri recommended (Note 1))
1.8 kg / 3.6 lb pumpkin or butternut squash ( - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2))
2 1/2 cups vegetable stock (, salt reduced (or chicken stock))
400 ml / 14 oz (1 can) coconut milk, (full fat, best quality (Note 3))
1 tbsp fish sauce ((sub light or regular soy sauce, Note 4))
Crispy Asian shallots (, highly recommended (Note 5))
Red cayenne pepper (, finely sliced)
Fresh coriander leaves
Roti ((the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6)

Steps

Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
Add curry paste and cook for 2 minutes.
Add pumpkin and stir to coat in the flavours for around 2 minutes.
Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
Blitz using stick blender until smooth.
Serve topped with garnishes. Dunk in roti. Enjoy!