Curry Pumpkin Soup. I add a tablespoon of sweet paprika as well...

  1. 6,014 Posts.
    Curry Pumpkin Soup.
    I add a tablespoon of sweet paprika as well and don't bother with step 4.



    Ingredients
    • 1 tablespoon vegetable oil
    • 1 brown onion, chopped
    • 1.2kg kent pumpkin, peeled, chopped
    • 300g cream delight potatoes, peeled, chopped
    • 2 garlic cloves, crushed
    • 1/4 cup Thai red curry paste
    • 2 1/2 cups Massel chicken style liquid stock
    • 400ml can coconut milk
    • 2 tablespoons unsalted roasted peanuts, finely chopped
    • 2 tablespoons fresh coriander leaves, chopped
    • 1 green onion, finely chopped
    • 2 teaspoons lime juice

    Equipment

    • Stick blender
    Method
    • Step 1
    Heat oil in a large saucepan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add pumpkin and potato. Cook, stirring for 5 minutes. Add garlic. Cook, stirring for 1 minute or until fragrant.
    • Step 2
    Add curry paste to pan. Cook, stirring for 2 minutes, to coat vegetables all over. Add stock, stirring to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Remove lid. Simmer for a further 15 to 20 minutes or until vegetables are tender. Remove from heat. Stand for 5 minutes.
    • Step 3
    Using a stick blender, blend soup until smooth. Return to medium heat. Stir in 1 cup coconut milk. Season with pepper. Cook, stirring occasionally, for 5 to 6 minutes or until heated through.
    • Step 4
    Meanwhile, combine peanuts, coriander, green onion and lime juice in a small bowl. Ladle soup into bowls. Serve drizzled with remaining coconut milk and sprinkled with peanut mixture.
 
arrow-down-2 Created with Sketch. arrow-down-2 Created with Sketch.