Thai Pumpkin Coconut Soup
Ingredients
Pine & Pepper Spices
- 2 Tbsp.Vegetable oil
- 2Yellow onions, finely diced
- 2 Tbsp.Fish sauce
- 2 Tbsp.Water
- 4 (15 oz.) cansPumpkin purée
- 12 cupsVegetable (or chicken) stock
- 4 to 6Makrut Lime Leaves
- 2 (14 oz.) cansCoconut milk
- 2 Tbsp.Fresh minced cilantro
Directions
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1
Heat the oil in a large Dutch oven over medium heat. Add the onions and cook, stirring now and then, until softened, 5 to 6 min.
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2
In a small bowl, whisk the Red Thai Curry, fish sauce, and water together to make a smooth paste.
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3
Stir the paste into the onions and cook for 1 min., or until deeply fragrant.
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4
Stir in the pumpkin purée until combined, then pour in the stock and stir until smooth.
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5
Bring to a boil and add the Makrut Lime Leaves. Lower the heat and simmer gently for 20 min., stirring now and then.
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6
Pull out the lime leaves and stir in the coconut milk. Warm through over low heat — don't let it boil after the coconut milk goes in, or it can split.
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7
Stir in the fresh cilantro just before serving. Top each bowl with extra cilantro and a small dash of fish sauce, if you like. For a heartier meal, ladle the soup over cooked white or brown rice. Makes about 16 cups.
