How to make thai curry pumpkin soup

Make Thai Curry Pumpkin Soup

30
STEPS
INGREDIENTS

Peel and dice onion, ginger and garlic

Peel and dice onion, ginger and garlic

Place onion, ginger, garlic & olive oil or coconut oil in a large pot and cook until onions are translucent

Place onion, ginger, garlic & olive oil or coconut oil in a large pot and cook until onions are translucent

Peel the pumpkin with a Chef's knife or peeler if preferred

Peel the pumpkin with a Chef's knife or peeler if preferred

Dice pumpkin into small cubes

Dice pumpkin into small cubes

Place diced pumpkin in the pot with ginger, garlic and onions once they are translucent and add enough water to cover the pumpkin. Brin to a boil than simmer until pumpkin is soft(25-30min)

Place diced pumpkin in the pot with ginger, garlic and onions once they are translucent and add enough water to cover the pumpkin. Brin to a boil than simmer until pumpkin is soft(25-30min)

Squeeze in the lemon, add chilli paste, raw honey or agave nectar, sea salt, cayenne pepper, fish sauce and maple syrup

Squeeze in the lemon, add chilli paste, raw honey or agave nectar, sea salt, cayenne pepper, fish sauce and maple syrup

Blend in pot or in blender until smooth

Blend in pot or in blender until smooth

Pour in a 400ml can of coconut milk and stir well

Pour in a 400ml can of coconut milk and stir well

Garnish with cilantro and chilli flakes

Garnish with cilantro and chilli flakes

Enjoy!!

  • 1.0 onion
  • 5.0 cloves of garlic
  • 2.0Tbsp of olive oil or coconut oil
  • 2.0 inches of fresh ginger root
  • 14.0c of chopped pumpkin
  • 3.0Tbsp fish sauce
  • 3/4 of a lemon
  • 1/4tsp of cayenne pepper
  • 400.0ml coconut milk
  • 1.0Tbsp raw honey or agave nectar
  • 2.0Tbsp maple syrup
  • 1/2tsp sea salt
  • 1.0pch chilli flakes
  • cilantro
Toronto Ontario, Canada
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