Thai Coconut Pumpkin Soup

Ingredients:

2 tablespoons vegetable oil (or other oil of your choice)
1 onion, chopped
2 garlic cloves, minced
3 tablespoons Thai spicy red curry paste
1.8 kg butternut or butternut squash – peeled, seeded, then chopped into 3 cm pieces
625 ml low-salt vegetable or chicken stock
400 ml (1 can) coconut milk, full-fat
1 tablespoon fish sauce (you can substitute soy sauce)

Additional ingredients (optional):
Cayenne pepper, finely chopped
Fresh coriander leaves
Roti bread

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook for 2 minutes (until softened).
2. Add the curry paste and simmer for 2 minutes.
3. Add the chopped pumpkin and stir for about 2 minutes (to coat it with the flavor of the stew).
4. Set aside 1/4 cup of the coconut milk for later (for serving). Now add the broth, remaining coconut milk, and fish sauce to the pot. Bring to a boil, then reduce heat to medium and simmer for 8 minutes (until the pumpkin is tender).
5. Puree with a blender until smooth.
6. Serve with your choice of toppings. Enjoy!

Yield: 5 servings
Recipe: recipetineats.com