Thai Coconut Pumpkin Soup

2 tbsp vegetable oil (or other oil)

1 brown onion , diced

2 garlic cloves , finely minced

3 tbsp Thai red curry paste , Maesri recommended (Note 1)

1.8kg/ 3.6 lb pumpkin or butternut squash - peeled, deseeded then chopped into 3cm / 1.2" chunks (~1.3 kg/2.6 lb) (Note 2)

2 ½ cups vegetable stock , salt reduced (or chicken stock)

400ml/ 14 oz (1 can) coconut milk, full fat, best quality (Note 3)

1 tbsp fish sauce (sub light or regular soy sauce, Note 4)

subheading: GARNISHES (OPTIONAL):

Crispy Asian shallots , highly recommended (Note 5)

Red cayenne pepper , finely sliced

Fresh coriander leaves

Roti (the flaky kind), frozen, pan fried - for dunking (SO GOOD!) - Note 6

Directions at recipetineats.com

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