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NoBoDe

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29/03/20

14:48

Post #: 43759440
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Originally posted by noddan: ↑

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.

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see this too

https://hotcopper.com.au/threads/making-pizza.5311629/page-14?post_id=43759411
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