Thai-Style Pumpkin Soup
A nice addition to the classic pumpkin soup recipe
Goes great for lunch or dinner! Make extra and freeze it for an easy dinner on those busy days.
Ingredients
- 1 Tbsp canola oil
- 400g can light coconut cream
- 1-2 Tbsp red curry paste (or to taste)
- 700g peeled, seeded and chopped pumpkin
- 3 cups chicken or vegetable stock
- 1 Tbsp brown sugar
- 1-2 Tbsp lime or lemon juice
- Coriander leaves to garnish, optional
Method
- Heat the oil together with a 1/4 cup of the coconut cream in a medium sized saucepan. Stir in the curry paste. Cook for 2-3 minutes.
- Add the pumpkin and stock. Cover and simmer, until tender. Cool a little then puree in a blender, until smooth.
- Return to the saucepan. Add the sugar and remaining coconut cream. Warm thorough. Season with the lime or lemon juice. Garnish.
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No changes needed a lovely tastie soup Sylvia
