Thai Style Pumpkin Soup
For the best results when trying this recipe, look for pumpkin with a rich, dense orange flesh, and team it with a spicy/sour Thai fish curry light on coconut milk.
Asian shallots, fresh kaffir lime leaves and tamarind puree are all available from Asian food shops.
- 1 Tbsp sunflower oil
- 3 Tbsp Thai red curry paste
- 200ml light coconut milk
- 3 cups (750ml) Campbell's Real Stock Chicken Salt Reduced
- 4 Asian (red) shallots, thinly sliced
- 1 Long red chilli, thinly sliced
- 2 Kaffir lime leaves, finely shredded (optional)
- 250g pumpkin, peeled, cut into 2cm pieces
- 1 green capsicum, cut into strips
- 2 tablespoons tamarind puree
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 600g skinless chunky fish fillets (such as blue eye, ling or snapper), cut into 3cm pieces
- 100g baby spinach leaves
- Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2 minutes or until fragrant.
- Add the coconut milk, stock, shallots, chilli and kaffir lime leaves, if using, and stir to combine. Add pumpkin, capsicum, tamarind, fish sauce, sugar and a pinch of salt and cook for 20 minutes or until the pumpkin is tender.
- Add fish and simmer for 5 minutes or until the fish is opaque.
- Place half the spinach in 4 warm bowls and top with the fish and veg. Scatter with remaining spinach, then ladle the sauce over the top and serve.
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