Thai pumpkin soup
If you think pumpkin soup is boring, then think again. A little curry paste will spice things up.
Photo: Marina Oliphant
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- 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
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.
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.