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Red Thai Pumpkin Soup

Red Thai Pumpkin Soup
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Garden fresh organic pumpkin blended with spicy red thai paste and deliciously silky coconut milk

Ingredients

  • Half pumpkin
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1 litre chicken stock or
  • 2 tablespoons vegie stock powder and 1 litre water
  • 2 tablespoons red curry paste
  • salt and pepper to taste
  • Fresh coriander to garnish
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Method

  1. Saute onion until in olive oil gently until translucent but not browning
  2. Add pumpkin and keep stirring until coated with onions and oil
  3. Add 2 tablespoons of Red Thai curry paste and continue stirring
  4. At this stage add the chicken stock or water and vegie stock powder
  5. Simmer for 30 mins or until pumpkin cooked through
  6. Add 1 can or coconut milk or coconut cream and blend with stick blender
  7. Check for seasoning and add salt and pepper if needed
  8. Serve with a generous sprinkling of fresh coriander
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Recipe Rating

5
Preparation Time: 5M
Cooking Time: 30M

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