Thai Pumpkin Curry Soup
Ingredients
- 360g [2cups] cut pumpkin cubes
- 1 small onion, chopped
- 1 stalk lemongrass (white part only), chopped
- 1/2 tablespoon chopped ginger
- 4 cloves garlic, chopped
- 1 tablespoon red curry paste
- 2 cups [470g] vegetable broth
- Oil for cooking, salt, and pepper to taste
Preparation
Heat a non-stick pan with 1 tablespoon oil, then sauté onion until translucent.Add ginger & lemongrass, then continue to sauté until fragrant. Add the garlic and cook for another 30 secs.
Add the curry paste and give it a quick stir, then add pumpkin and vegetable broth. Season with salt and pepper.
Place a lid over and let the mixture simmers for about 8-10 mins or until pumpkin turns softer.
Scoop the mixture into a blender and blend until smooth.
Transfer soup into a bowl and garnish with fried wonton strips, chopped cilantro, and a swirl of chili oil.
