Red Thai Pumpkin Soup
Recipe submitted by Karen@Keshiorganics.com.au
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
Method
- Saute onion until in olive oil gently until translucent but not browning
- Add pumpkin and keep stirring until coated with onions and oil
- Add 2 tablespoons of Red Thai curry paste and continue stirring
- At this stage add the chicken stock or water and vegie stock powder
- Simmer for 30 mins or until pumpkin cooked through
- Add 1 can or coconut milk or coconut cream and blend with stick blender
- Check for seasoning and add salt and pepper if needed
- Serve with a generous sprinkling of fresh coriander
