Nothing beats soup in winter – and I think pumpkin soup is definitely the pick of them all. But, delicious as it is plain, pumpkin goes so well with so many different flavours that I can never resist adding some kind of twist – a bit of chilli, some red lentils, or some curry and coconut like this one here:
Ingredients (serves 4):
1kg jap or kent pumpkin, rinsed and roughly chopped (no need to remove skin)
2 cups chicken stock
2 cups water
1/2 cup light coconut milk
2 tsp red curry paste
Method:
- Place pumpkin, stock and water in a large saucepan, cover and bring to the boil. Boil for 20 minutes or until pumpkin is very soft
- Remove pumpkin pieces to a chopping board using a slotted spoon and slice off skin. Discard skin and place pumpkin back in saucepan along with stock and water
- Add red curry paste and coconut milk and blend using a stick blender until smooth
- Serve with a little extra coconut milk and some chopped coriander
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