Thai Pumpkin Soup – Express Crock Pot or Instant Pot
2 – 3 Cloves minced garlic
1 onion, diced
2 Tbsp red curry paste
1 kg pumpkin – Diced
2 cups chicken stock
2 tsp fish sauce
2 teaspoons lemongrass diced (I use bottled)
1 – 2 teaspoons Kaffir Lime leaves (Diced)
1 can coconut milk
salt
pepper
1. Peel the pumpkin. Cut into cubes.
2. Press “saute” button on your crock express. Heat oil and sauté garlic and onion. Add red curry paste and
pumpkin. Cook around 5 minutes. Pour in the chicken stock and fish sauce. Add lemongrass and Lime
leaves.
3. Close the lid, turning pressure to “sealed”. Cook 20 – 25 minutes on high pressure.
4. Carefully quick release. After the pressure is released, open the lid. Use a stick blender, process
until the soup becomes smooth. Pour in the coconut milk. Press the “saute” button. Bring it to almost
boil. Then turn off.
5. Season with Salt and Pepper if necessary
NOTES
-
I pour soup into a glass jug to use the stick blender, and then put it back in instant pot to add the coconut milk, as I didnt want to scratch the liner in the pot.
