Thai pumpkin soup

all details

If you think pumpkin soup is boring, then think again. A little curry paste will spice things up.

Thai pumpkin soup.
Photo: Marina Oliphant

Ingredients

  • 1.5kg Kent (jap) pumpkin
  • 1 tbsp olive oil
  • 2 tbsp green curry paste
  • 1 onion, chopped
  • 1 carrot, sliced
  • 2 cups vegetable stock
  • 1/2 cup light coconut cream

Method

Peel the pumpkin, remove seeds and cut into large cubes.

Heat oil in large saucepan and fry the curry paste for a few minutes.

Add the onion and cook to soften slightly.

Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree.

Add the coconut cream and stir through.

Serve immediately.

Makes about 1.5 litres.

I like this soup thick to accentuate the velvety smoothness of the pumpkin. Different varieties of pumpkin have varying water content, so you may need to add more liquid after you have pureed the soup.

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  • Main Ingredients - Pumpkin
  • Cuisine - Thai

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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July