Pumpkin and green curry soup
Ingredients
| 1½ kgs | Pumpkin, peeled, and cut in chunks |
| ¼ cup | Olive oil |
| 50 g | Butter |
| 2 | Onions, chopped |
| 4 | Garlic cloves, chopped |
| 1 Tbsp | Fresh ginger, grated |
| 1 Tbsp | Thai green curry paste |
| 1½ Ltr | Chicken stock |
| 1 tsp | Brown sugar |
| 1 to taste | Salt & freshly ground pepper |
| 1 cup | Coconut milk |
| ½ cup | Fresh coriander, chopped |
Directions
- Set oven to 180C. In an ovenproof dish toss the pumpkin and oil and cook for 25 minutes until soft and golden.
- Heat the butter in a large saucepan. Add the onion and garlic and cook for 4 minutes until softened.
- Stir in the ginger and curry paste and stir for a further 2 minutes until fragrant.
- Add the pumpkin, stock and brown sugar, and simmer for 20 minutes until all the flavours develop.
- Blend until it is the texture you prefer, either smooth or slightly chunky.
- Return to the heat, add the coconut milk, and season to taste.
- Before serving add coriander and serve with hot bread.
http://www.bite.co.nz/recipe/8992/Pumpkin-and-green-curry-soup/
Comments
boysnbree
added 391 days agoMy new favourite pumpkin soup recipe. Delicious! Big hit with the family. 12 yr old daughter said "best soup ever".
collacoon
added 706 days agoLovely soup, nice flavour and easy to make.
bebbyanne
added 1487 days agoThis soup is delicious, I will definitely make it again. I made it exactly as the recipe and didn't add any other seasonings.
Someone
added 1748 days agoI loved this recipe because it takes pumpkin soup to another level in flavour. I did not have green curry paste so used a tspn of curry powder and parsley. My guests loved it.
Join the conversation