Recipe video above. This is a brilliant way to turn a classic pumpkin soup into something that tastes more exotic - with very little effort. Think - pumpkin soup with Thai Red Curry vibes. It's so good!See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.
Sauté - Heat oil in a large heavy based pot over medium high heat. Add onion and garlic, cook for 2 minutes until soft.
Add curry paste and cook for 2 minutes.
Add pumpkin and stir to coat in the flavours for around 2 minutes.
Simmer 8 minutes - Set aside 1/4 cup coconut milk for garnish. Add stock, remaining coconut milk and fish sauce. Bring to simmer then reduce heat to medium and simmer for 8 minutes until the pumpkin is soft.
Blitz using stick blender until smooth.
Serve topped with garnishes. Dunk in roti. Enjoy!
Notes
1. Thai Red Curry paste – My position on the best Thai red curry is fairly well documented on this website! Maesri is the best – there is just no question - and it's the best value ($2.10 for a 115g/4 oz). You'll need ~1/2 a can.Find it at Woolies, Harris Farms, Asian stores and online. (Overseas Amazon – US, Canada, UK).2. Pumpkin - Recipe works as written for both pumpkin and butternut squash. Use one that is around 1.8 kg / 3.6 lb with the skin on and seeds in. After peeling and deseeding it will be around ~1.3 kg/2.6 lb. Watch video for safe, easy cutting technique. :)See separate tutorial for how I cut butternut pumpkin and the Pumpkin Soup recipe for how I cut pumpkin.3. Coconut milk - Not all coconut milk is created equal! Good ones are made with 85%+ coconut so have better flavour. Economical ones are diluted with water. Ayam is my default (89% coconut).4. Fish sauce will give this soup a more authentic Thai red curry flavour, but soy sauce makes a fine substitute.5. Crispy fried shallot pieces - salty, oily, terrific garnish for all things Asian. I use it liberally - it's a frequent player in my recipes. Found in the Asian section of supermarket but cheaper at Asian stores!6. Roti canai - The flaky flatbread of Indian origin that's now common across South East Asia. Find it in the freezer section of large supermarkets, cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you've never tried it, it's a game changer! Excellent for dunking in this soup. :)7. Leftovers will keep in the fridge for 4 days or freezer for 3 months.8. Nutrition per serving, excluding toppings.