Thai-style Pumpkin Soup
From jmp629 16 years ago
- 15 minutes to make
- Serves 3
A good dish to have during cold rainy days! Kids will love it too!
Ingredients
- 4 tbsp oil shopping list
- 3 cloves garlic, chopped shopping list
- 1 shallot, chopped shopping list
- 1 red chilli, chopped shopping list
- 1 tbsp thinly sliced lemongrass shopping list
- 1 tomato, chopped shopping list
- 500ml chicken or vegetable stock (use canned) shopping list
- 1 small pumpkin, peeled & chopped shopping list
- 2 tsp fish sauce shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp sugar shopping list
- 60ml coconut milk (optional) shopping list
- curry leaves for garnishing shopping list
- black pepper to taste shopping list
How to make it
- Heat 2 tbsp oil in a pot over medium fire. Fry garlic, shallots, chilli & lemongrass for 1 min or untill frangrant.
- Add tomato & stock; bring to boil. Add pumpkin, then lower fire & simmer untill it becomes soft.
- Remove from stove & transfer pumpkin mixture into large mixing bowl. Use a hand blender to blend pumpkin mixture untill smooth.
- Return mixture to pot & heat over low fire. Season soup with fish sauce, salt & sugar. Stir in coconut milk (optional) & remove from stove.
- Place remaining oil in a pan & fry curry leaves untill crispy & fragrant. Garnish soup with fried curry leaves & sprinkle with black pepper. Serve immediately.
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