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Pumpkin and Coconut Soup

Recipe courtesy of: 
Chef: Andrew Zimmerman
 
Ingredient List:
4 pounds of Red Kuri squash (or Butternut), diced
1 pound of onion, sliced
1 ½ ounces of ginger, peeled and sliced 
¼ cup of vegetable oil
1 bunch of cilantro stems, tied with twine
3 ½ liters of Coconut milk 
½-1 ounce of red curry paste
½-1 ounce of fish sauce
4-5 ounces of brown sugar
Water and Salt as needed
 
Directions:
Heat the vegetable oil in a large pot. Sweat the onion and ginger in the oil.  Add the red curry paste and   sauté to release its aroma. Add the squash, cilantro stems and the coconut milk. Cook until tender. Remove the cilantro and puree the soup.
 
Strain the soup and season with the fish sauce, brown sugar and salt. Thin the soup with water as needed.