Prep time: 10 mins
Cook time: 18 mins
Yield: 6 to 8 serves
Ingredients:
- 1 tsp minced garlic
- 1 onion, diced
- 1 Tbsp red curry paste (I used Mae Ploy.)
- 1 kg butternut pumpkin
- 2 cups salt-reduced chicken stock (store-bought or homemade)
- 2 tsp fish sauce
- 2 stalks lemongrass
- 1 cup coconut milk
- salt, to taste
- pepper, to taste
- Deseed and peel the pumpkin. Cut into 4-cm / 1½-inch pieces. Cut and discard the green part of lemongrass. Pound the remaining white part with the back of a cleaver or a rolling pin in order to help release the fragrance easily and quickly.
- Prepare Instant Pot. Press “saute” button. Heat oil and sauté garlic and onion. Add red curry paste and pumpkin. Cook until aromatic. Pour in the chicken stock and fish sauce. Add lemongrass. Close the lid, turning pressure release handle to “sealing” position. Press “soup” button, cook 15 minutes on high pressure. Carefully quick release. After the valve drops, open the lid. Discard the lemongrass. Use an immersion stick blender, process until the soup becomes smooth. Pour in the coconut milk. Press the “saute” button. Bring it to almost boil. Done. Season with salt and pepper if necessary. Serve hot or warm.
- Follow the above steps to prepare all the ingredients.
- Use a heavy based pot, cook the pumpkin and all the ingredients for about 25 minutes, or until the pumpkin is softened.
- Discard the lemongrass. Remove from heat and let cool a bit. Blend the soup mixture with immersion stick blender until smooth.
- Add coconut milk and heat to almost boil. It’s done.
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