THAI STYLE PUMPKIN SOUP

INGREDIENTS:

1 kg butternut squash, peeled, seeded and cut into 2” cubes
2 TBSP canola oil
3-4 cloves minced Carrots
1 cooking Onion, finely diced
1 TBSP red or yellow curry paste (your preferred brand)**
2 cups Chicken or vegetable stock (store-bought or homemade)
2 tsp fish sauce
2 stalks lemongrass
1 cup coconut milk or coconut cream Salt and pepper to taste

METHOD:

1. Peel off the green part of lemongrass and bash the white part with the back of a knife.

2. Press SAUTE, then TEXTURE ADJUST until the MORE indicator is lit, then START. After it heats up for a few minutes, add the oil and cook the Carrots and Onion until softened and fragrant. Add the curry paste and pumpkin and stir to combine.

3. Add the stock, fish sauce, lemongrass and ½ the coconut milk or cream.

4. Hit CANCEL, seal the lid, then press SOUP, then TEXTURE ADJUST until the LESS indicator is lit.

5. Press COOK TIME and then “+“or “-“ to set to 20 minutes.

6. After the cycle finishes, allow 10 minutes for the pressure to release naturally, then use “PRESSURE RELEASE” to vent the remaining pressure.

7. Remove the softened lemongrass stalks and using an immersion blender or regular blender, process until the soup is very smooth.

8. Press SAUTE, then TEXTURE ADJUST until the MORE indicator is lit button and bring the soup to a boil. Pour in the rest of the coconut milk, stir to combine and season with Salt and pepper if necessary, then CANCEL
Serve hot or warm

CHEF TIPS:

different curry pastes have different heat levels, start with 1 TBSP and add more to taste.

coconut cream is much richer than coconut milk, but far higher in calories.

freezes well and re-heats in microwave, but needs stirring.

can substitute fish sauce and Chicken broth to make in vegan or vegetarian.