Thai-Inspired Pumpkin Soup
Instructions
- 1
Heat oil in a pot, add lemongrass and ginger cooking until fragrant.
- 2
Add onions and garlic, stir, cook till translucent. Then, add chopped bell pepper and saute well.
- 3
Reduce to low heat and add red Thai curry paste and stir quickly to coat all ingredients. Cook for another 2 minutes.
- 4
Add pumpkin purée, stir well and then cover the pot. Let it cook through for 10 minutes, stirring occasionally.
- 5
Add the sugar and coconut milk then stir into pumpkin mixture till evenly combined.
- 6
Bring to a boil and then leave on a low; simmer for another 10 minutes.
- 7
Remove lemongrass stalks.
- 8
Blend in batches (or use a hand held immersion blender) till smooth.
- 9
Add fish sauce, lime juice, and peas as desired. If adding peas, cook on low heat for 5 more minutes.
- 10
Serve.
Recipe from tasty.co
Comments
Ingredients delivered in ~45 min
via Instacart from 1,400+ stores
Ingredients (14)
- •1 tablespoon sunflower oil
- •1 tablespoon ginger purée
- •1 onion, roughly chopped, medium size
- •1 clove garlic, roughly chopped
- •1 yellow bell pepper, roughly chopped
- •1 stalk lemongrass, smashed
- •1 can coconut milk
- •1 can pumpkin puree
- •2 tablespoons red thai curry paste
- •1 teaspoon sugar
- •1 teaspoon fish sauce, optional
- •1 teaspoon lime juice
- •½ lb frozen peas
- •1 bird’s eye chile, optional