Thai Pumpkin Soup

May 12, 2016 0 Comments

Thai Pumpkin Soup

Beat the (almost) winter chill with this soul warming bowl of goodness. Rich in antioxidants, vitamins, fibre and good fats, this is my go to soup for when I'm strapped for time.

Thai Pumpkin Soup

Prep Time: 5 mins | Total Time: 5 mins | Serves: 2

Ingredients

1kg butternut pumpkin, peeled, cut into 1.5cm pieces
2 tablespoons of my Red Thai Curry Paste or any store bought Thai style curry paste.
270ml can coconut cream
1/4 cup roughly chopped fresh coriander leaves

*If you don't have any on hand you can use store bought.

Instructions

  1. Heat a large saucepan over medium heat. Add pumpkin and curry paste.
  2. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute.
  3. Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes.
  4. Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander.
  5. Serve and enjoy with a fresh slice of crunchy of sourdough.





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