thai pumpkin soup

this is a favourite of mine which I made for tea tonight, so I thought I would share the recipe on here for you all....

Its pretty easy to make and is easy to freeze leftovers later.

so here it is......
Thai Pumpkin Soup (nice and easy and really yummy)

2 onions, chopped
2 tablespoons Olive Oil
1tsp curry powder or 1tsp green curry paste
4 tsp green herb, vegetable or chicken stock powder (or 3 oxo cubes)
4 cups water
2 carrots, sliced thinly
1kg pumpkin, cut into cubes
1 or 2 med sized kumara cut into cubes (or sweet potatoe)
400ml can of coconut cream
1 tablespoon of soy sauce

heat Oil, add chopped onions, cook until transparent, not browned. Add curry and cook for 2-3 minutes, then add stock powder and water. Bring to the boil, adding carrots, pumpkin and kumara, cover and cook until the veges are tender.

Puree in a blender of with whizz stick, pour back into the pot, add coconut cream and soy sauce, bring back to the boil. adjust seasonings if necessary

(cooks note.. I use an extra 2 cups of water and a bit more curry powder when I make it... the whizz stick does a good job of blending it up, tonight I used left over roast veges which gave it an extra bit of flavour too. )

Serve with garlic bread or croutons.

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