Thai pumpkin soup

Name: Thai pumpkin soup
Cook time: 30 min
Cuisine: Thai
Ingredients: 1.5kg Kent pumpkin; 1 tbsp olive oil; 2 tbsp green curry paste; 1 onion, chopped; 1 carrot, sliced; 2 cups vegetable stock; 1/2 cup light coconut cream

Caroline Velik

June 25, 2020

Time:< 30 mins

If you think pumpkin soup is boring, then think again. A little curry paste will spice things up.

Ingredients

1.5kg Kent pumpkin
1 tbsp olive oil
2 tbsp green curry paste
1 onion, chopped
1 carrot, sliced
2 cups vegetable stock
1/2 cup light coconut cream

Method

Peel the pumpkin, remove seeds and cut into large cubes.
Heat oil in large saucepan and fry the curry paste for a few minutes.
Add the onion and cook to soften slightly.
Add the pumpkin, carrot and stock, bring to the boil and cook for 15 minutes, or until the vegetables are tender. Puree.
Add the coconut cream and stir through.
Serve immediately.
Makes about 1.5 litres.
I like this soup thick to accentuate the velvety smoothness of the pumpkin. Different varieties of pumpkin have varying water content, so you may need to add more liquid after you have pureed the soup.