Thai style pumpkin soup

When the days get colder, wetter and darker the answer is soup.  This takes no time at all which makes it perfect for after work and days when you don’t have the time or inclination to slave away in the kitchen.



1kg butternut pumpkin, cut into smallish pieces

500ml vegetable stock

200ml coconut milk (2 tblsp reserved for garnish)

2 tblsp green curry paste (homemade is best, use the bought stuff for the quick option)

1 small brown onion

1 tblsp olive oil

small red chilli

handful coriander leaves



Finely dice the onion and fry it off in a large saucepan over a medium heat along with the curry paste.  When the onion is soft add the pumpkin and stir it around so it is well coated in the onion and curry paste.  Add the stock, bring to the boil and cook for 15 minutes or until the pumpkin is soft.  Turn off the heat and let the mixture cool down a bit.  Using a blender or food processor, puree until the soup is an even consistency.  Return to saucepan, pour in coconut milk stir through and re-heat.

Ladle into bowls and garnish with extra coconut milk, coriander leaves and finely sliced red chillies.

This will make two hearty meals or four entree sized serves.



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