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thai-style pumpkin soup
i've updated this recipe to incorporate some more changes. when i cooked it tonight, i found that a combination of pumpkin and sweet potato works well, and that lemon juice and rind compliment the curry flavours beautifully :)
· vegetarian
· easy
· serves 4-6
INGREDIENTS:
· 2 tablespoons olive oil
· 1 large onion, finely chopped
· 2 cloves garlic, finely chopped
· 5cm knob ginger, grated
· 1 tablespoon red curry paste
· 1kg pumpkin
· lots of chicken/vege stock
· 1 bunch coriander (cilantro), leaves picked
· 1 cup coconut milk
· juice and rind of 1 lemon
· freshly ground pepper and sea salt
· finely sliced red onion, to serve
· finely sliced long red chilli, to serve
· crushed peanuts, to serve
DIRECTIONS:
1. Over a low heat in a big pot, fry the onions in the oil until they begin to soften and go translucent. Add garlic, ginger and curry paste and cook for a further few minutes.
2. Chop the pumpkin into even pieces and add to the pot, stirring to coat with all the spicey yummy goodness. Turn up the heat, add enough stock to cover the pumpkin and simmer until pumpkin is tender.
3. Blend it all up in a food processor or blender, adding about most of the coriander leaves (reserve a few to garnish at the end). If the soup is too thick, add some extra stock until you reach the desired consistency.
4. Return it to the pot, add most of the coconut milk (reserving a little to drizzle at the end) and lemon juice and ring. Check for seasoning. Make sure it’s warm all the way through.
5. Ladle into big bowls, drizzle with the reserved coconut milk, top with finely sliced red onion and chilli and the rest of the coriander leaves.
i've updated this recipe to incorporate some more changes. when i cooked it tonight, i found that a combination of pumpkin and sweet potato works well, and that lemon juice and rind compliment the curry flavours beautifully :)
· vegetarian
· easy
· serves 4-6
INGREDIENTS:
· 2 tablespoons olive oil
· 1 large onion, finely chopped
· 2 cloves garlic, finely chopped
· 5cm knob ginger, grated
· 1 tablespoon red curry paste
· 1kg pumpkin
· lots of chicken/vege stock
· 1 bunch coriander (cilantro), leaves picked
· 1 cup coconut milk
· juice and rind of 1 lemon
· freshly ground pepper and sea salt
· finely sliced red onion, to serve
· finely sliced long red chilli, to serve
· crushed peanuts, to serve
DIRECTIONS:
1. Over a low heat in a big pot, fry the onions in the oil until they begin to soften and go translucent. Add garlic, ginger and curry paste and cook for a further few minutes.
2. Chop the pumpkin into even pieces and add to the pot, stirring to coat with all the spicey yummy goodness. Turn up the heat, add enough stock to cover the pumpkin and simmer until pumpkin is tender.
3. Blend it all up in a food processor or blender, adding about most of the coriander leaves (reserve a few to garnish at the end). If the soup is too thick, add some extra stock until you reach the desired consistency.
4. Return it to the pot, add most of the coconut milk (reserving a little to drizzle at the end) and lemon juice and ring. Check for seasoning. Make sure it’s warm all the way through.
5. Ladle into big bowls, drizzle with the reserved coconut milk, top with finely sliced red onion and chilli and the rest of the coriander leaves.