Thai pumpkin soup

 

 

Serves 4:

1 butternut squash, peeled and cut in cubes
2 onions
2 cloves of garlic
800 ml water or vegetable stock
2 tbsp Thai red curry paste
1 tsp ginger, freshly grated
juice of 1/2 lime
pepper & salt to taste

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  1. Heat some oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes.
  2. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.
  3. Add in the butternut cubes and slowly pour in the water.
  4. Bring to a boil and then reduce heat to a simmer and cover.
  5. Cook for 20 minutes, or until butternut is tender.
  6. Remove from heat.
  7. Mix the soup until smooth, add lime juice and season with pepper & salt.

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OPTIONAL:
Sprinkle with chopped cilantro or chopped peanuts. Or drizzle some coconut milk on top.

Serve warm with Naan bread

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