Pumpkin Soup with Coconut Cream

    50 minutes

    This pumpkin soup has curry paste and coconut for a rich depth of flavour. A little different from your regular pumpkin soup!


    New South Wales, Australia
    57 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 medium onion, finely chopped
    • 2 tablespoons red curry paste
    • 1 1/2 kg butternut pumpkin, peeled and chunked
    • 1 litre chicken stock
    • 1 teaspoon salt, or to taste
    • 1 (140ml) tin coconut cream
    • 1 small red chilli, cut into thin strips

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. In a medium saucepan, sweat the onion until soft. Stir in the curry paste and cook 4-5 minutes over low heat, stirring with a wooden spoon. Put in the pumpkin, stock and salt. Bring to the boil, turn down heat and simmer until pumpkin is tender.
    2. Remove from heat and cool a little before pureeing in a blender until smooth. Return to the saucepan, season with salt and add the coconut cream. Reheat, but don't boil.
    3. Ladle into bowls and garnish with the chilli.

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