Thai Pumpkin Soup

April 23rd, 2015

Thai Pumpkin Soup

The Autumn harvest of pumpkins are a plenty, this delicious nourishing soup with its subtle spices will have you going back for more!
So quick and easy

You will need

11/2 to 2 kg pumpkin any kind
1 large onion
Small knob ginger
2-3 tablespoons red thai curry paste
400 ml can coconut milk
Vegetable stock

Add a splash of oil, grated ginger & diced onion to pot, Cook till softened then add curry paste, stir
Now add roughly chopped pumpkin, coconut milk & about 800 ml stock (just refill can)
Simmer for about 20 mins till tender
Blend with a stick blender or a blender in batches till smooth & add a little more stock if too thick
Season with salt to taste
Serve with a dollop of coconut yogurt or milk and a sprinkle of pepitas


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