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!
55 people made this
Ingredients
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
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- 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.
- 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.
- Ladle into bowls and garnish with the chilli.
