Friday, May 4, 2012

Coconut Curry Pumpkin Soup


Here in Australia, pumpkin is one of our most popular vegetables, eaten quite a lot and especially as a soup. Pumpkin and Autumn go hand in hand for me, as does sweet potato and other root vegetables. They all add up to soups, stews and casseroles. Add some Thai flavours and a can of coconut milk to boiled pumpkin and you've got the most gorgeous tasting soup. Better than plain pumpkin soup in my opinion.


Coconut Curry Pumpkin Soup

  • 4 -5 cups of pumpkin, peeled and chopped in small pieces (I used butternut pumpkin)
  • 2 medium carrots, peeled and chopped
  • 1 medium onion, finely diced
  • 2 tbs extra virgin olive oil
  • 2 tbs red Thai curry paste
  • 1 can light coconut milk
  • 1 can chicken stock (using coconut milk can to measure if making up from powdered chicken stock)
  • 1 tbs sweet chilli sauce
  • 2 tbs soy sauce
  • 1 tbs fish sauce
  • 1 tbs sugar
  • fresh coriander (cilantro) to serve
  1. Fry chopped onion in olive oil until just starting to turn transparent. Add curry paste and fry for 1 minute.
  2. Add pumpkin and carrots. (I always add a couple of carrots to my pumpkin soup for extra colour.)
  3. Add coconut milk and chicken stock. Add remaining ingredients (except coriander) and boil until pumpkin and carrots have softened.
  4. Using a stick blender, blend soup until desired consistency, ie either smooth or left slightly chunky.
  5. Add fresh coriander just before serving.

6 comments:

  1. Anne....This looks and sounds amazing. I must give it a try. I'm still trying to get use to our opposite seasons. (smile) You're in fall and we're in spring. And it's now f i n a l l y spring here in our neck of the woods and is so beautiful. We still are having rain off and on but for most of the time its just lovely. I truly love it. Thankyou for your comment on my post. I love hearing from you. You always make my day.

    Big Hugs,

    Nann

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  2. Oh yum! Thank you for sharing this! I bought a pumpkin to make a big pot of soup for lunches next week, but I think I will make it a bit more exciting and yummy now :) Muchly appreciated!

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  3. I LOVE pumpkin soup. I have never used thai curry paste. What is it like?

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  4. YUM! Great idea! I'd love for you to add it on my link party at: http://printabelle.com/?p=3188 Thanks!

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  5. Australia is where I had my first taste of pumpkin soup. I was hooked at first bite! Can't wait to try this recipe. Thanks for posting it.

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  6. Yummy! Great idea to change this up with the coconut milk and spices, I bet it tasted so good! I host a weekly blog carnival specifically for soups and stocks/broths (and other soupy dishes such as chowders/stews/chilis), every Sunday! I would love you to come and post this recipe. Just stop by my blog on Sunday - the link will be up!
    www.easynaturalfood.com

    I hope to see you there:)
    Debbie

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