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
Method
- Stick blender
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 1
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 2
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 3
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.
- Step 4
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