Thai Red Curry Pumpkin Soup
By Zoe Cuthbertson, Undressed
Ingredients
- 1 large sweet potato (peeled & chopped into large cubes)
- 1⁄2 large jap pumpkin (peeled, seeds removed & chopped into large cubes) 4 garlic cloves (kept whole, with skin-on)
- 1 brown onion (diced)
- 3 tbsp CF Thai red curry paste
- 500 ml – 750 ml vegetable stock
- 400ml can full-fat coconut milk
- 1 bunch coriander (reserve a little for garnish)
- 1 tbsp. vegan fish sauce
- Olive oil
- Salt
- Pepper
To serve: crushed peanuts, lime, coconut yoghurt & coriander.
Method:
- Preheat oven to 180 °C.
- Place sweet potato, pumpkin and garlic cloves over 2 large baking trays. Drizzle with 2 tbsp. olive oil and season with salt and pepper.
- Bake for 15-20 minutes and remove garlic cloves (they should be soft & squishy). Allow garlic to cool and squeeze from skins, set aside.
- Continue roasting vegetables until soft (check again after another 15 minutes) taking care not to burn!
- Meanwhile, in a large pot, heat 1 tbsp olive oil. Sauté the onions for 8-10 minutes on medium heat until translucent. Add Church Farm Thai red curry paste and cook until fragrant, about 1-2 minutes.
- Add the roast vegetables from the oven, including the peeled garlic cloves, and stir.
- Add stock until the liquid reaches just above the vegetables, this will give you a lovely thick soup (that’s how I like it - if you prefer it thinner, add more stock).
- Bring to the boil then reduce to a simmer for 20-30 minutes. Add coconut milk and season with fish sauce to taste.
- Once cooled slightly, add the bunch of coriander and blend with a stick blender.
- Served topped with crushed peanuts, lime, coconut yoghurt & fresh coriander.
