Thai Coconut Pumpkin Soup
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Thai Coconut Pumpkin Soup

0:10 To Prep
0:10 To Cook
6 Servings
Average Rating
Difficulty Easy

The perfect blend of spice and creaminess makes this dish perfect for winter!

Ingredients

  • 2 onions finely chopped
  • 1-2 tsp Thai red curry paste
  • 1kg pumpkin cut in cubes
  • 4 pumpkin cut in cubes
  • 2 carrots cut in cubes
  • 750ml chicken stock
  • 2 Tbs Fish sauce
  • 1 tsp Brown sugar
  • 1 lime
  • 100ml coconut cream
  • Dried fried shallots

Step 1

Heat oil in Pressure Cooker on medium heat, add diced onion and Thai red curry paste. Cook for 3 mins until onions are soft.

Step 2

Add pumpkin, potatoes, carrots and chicken stock.

Step 3

Bring to boil and then close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Agitate the pot occasionally to avoid burning food.

Step 4

Once at pressure, reduce the heat to just enough to maintain the pressure, and cook at pressure for 6mins.

Step 5

Remove Pressure Cooker from heat, use the Quick Release method to release the pressure.

Step 6

Allow to cool a little then blend until smooth. Add Fish Sauce, juice of lime, brown sugar and stir.

Step 7

Blend in coconut cream to preference and sprinkle fried shallots to serve.

Chef's Tips

Add chilli in for that extra kick!

Reviews

swanky

delicious, quick and easy.

gina

that should read 4 potatoes. not 4 pumpkin. ive made this its delicious

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