Thai Pumpkin & Coconut Soup

• Pumpkin(800 g)
• Tofu(300 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Red Curry Paste(2 tbsp)
• Coconut milk(400 ml)
• Vegetable Broth(700 ml)
• Soy sauce(1 tbsp)
• Lime(1)
• Olive oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)
• Coriander(2 tbsp)optional
• Jasmine Rice(240 g)

Method

1. 1

   Peel and chop {Pumpkin} into small chunks. Dice the {Onion}, finely chop the {Garlic}, grate the {Ginger}, and cut the {Tofu} into small bite-size pieces.

   ~12 min

2. 2

   Heat {Olive oil} in a large pot over medium heat. Cook the {Onion} with {Salt} for 4 minutes until softened, then stir in the {Garlic}, {Ginger}, and {Red Curry Paste} for 1 minute until fragrant.

   ~5 min

3. 3

   Add the {Pumpkin}, {Vegetable Stock}, and {Coconut milk}. Bring to a gentle boil, then lower the heat and simmer for 18 minutes until the pumpkin is very soft.

   ~18 min

4. 4

   While the soup simmers, cook the {Jasmine Rice} in a saucepan with 480ml water according to the packet, about 12 minutes, until tender.

   ~12 min

5. 5

   Blend the soup until smooth. Return it to low heat, then stir in the {Tofu}, {Soy sauce}, {Black pepper}, and the juice of {Lime}. Simmer for 5 minutes to warm the tofu through.

   ~5 min

6. 6

   Serve the soup in bowls with the rice alongside or spooned in, and finish with {Fresh cilantro} if using.

   ~0 min