Winter is soup weather, and this Thai version of pumpkin soup is a delicious twist on the traditional pumpkin soup. It makes a perfect winter lunch or dinner, served alone or with some wholegrain bread.
Ingredients:
1-2 tablespoons red Thai curry paste
4 cloves garlic, finely chopped
1 onion, finely chopped
1/2 tablespoon olive oil
1 kg of pumpkin. peeled and cut into small cubes.
1 cup vegetable stock
1 cup water
1 cup coconut milk
Method:
Heat a pot over medium heat. Add the oil to the pot to heat for 30 seconds, then add chilli paste, garlic and onion and sautee for 4 minutes. Add the chopped pumpkin and stir for 8 minutes. Add the water, vegetable stock and coconut milk and bring to the boil. Turn down the heat and simmer for around 20 minutes, or until the pumpkin is very soft.
Leave to cool slightly, and then blend the soup in batches.
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