Cookbook

1 tablespoon organic coconut oil

5 tablespoons Thai Red Curry Paste (see page 62)

1.5kg butternut pumpkin, peeled, seeded, cut into 4cm

pieces

1L chicken stock

400ml can coconut milk

1 tablespoon ﬁsh sauce, or more to taste

Thinly shredded kar lime leaves, chilli ﬂakes and

chopped roasted cashews, to garnish

Lime wedges, to serve

1. Heat coconut oil in a large saucepan over medium heat. Add

the curry paste and cook, stirring, for 2 – 3 minutes or until

fragrant.

2. Add pumpkin and stock. Increase heat to high and bring to the

boil.

Reduce heat to medium low and simmer for 20 minutes or until

pumpkin is tender. Allow to cool until there is no visible steam.

3. Reserve ½ cup coconut milk and set aside. Add remaining

coconut milk to the pumpkin mixture. Transfer a third of the

pumpkin soup mixture to the blender jug and secure lid.

4 BLEND 10 – 15 seconds or until smooth and transfer to a bowl.

Repeat with remaining pumpkin mixture.

4. Return pumpkin mixture back to saucepan. Heat gently over

medium heat until hot. Add ﬁsh sauce and stir until combined.

If additional seasoning is needed, increase ﬁsh sauce by 1 – 2

teaspoons at a time.

Serve: divide soup among serving bowls. Drizzle with reserved

coconut milk. Garnish with kar lime leaves, chilli ﬂakes and

cashews. Serve with lime wedges.

Thai Spiced Butternut Pumpkin Soup

1 Prep 10 minutes / Cook 35 minutes

2 Makes 1.5L / Serves 6