- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste (1 currypaste shot from m and s)
- 4 cups vegetable stock (2 knorr stock pots dissolved in 1 litre of boiling water)
- 1 cup coconut milk (one small 165g tin of tropical sun coconut milk from sainsburys)
- 2 regular sized tins pumpkin purée
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles
- Heat oil in a large stockpotover medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and red curry paste, and stir to combine. Sauté for 2 more minutes, stirring occasionally.
- Add vegetable stock and coconut milk, and stir to combine.
- Using a hand blender or a traditional blender, puree the soup until smooth. (If using a traditional blender, be careful because warm/hot liquids expand when heated. I would recommend pureeing the soup in two batches. Then return it to the stockpot.)
- Add the pumpkin puree, cumin, ginger, salt, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low. Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
- Serve warm, sprinkled generously with your favorite toppings. Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.
Recipe taken from: https://www.gimmesomeoven.com/thai-curried-pumpkin-soup/