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THAI PUMPKIN SOUP



This recipe is invaluable when pumpkins are in season. It’s economical and full of flavour. Make an extra batch and freeze for later.


Ingredients:

1 tbsp olive oil

1 tbsp red curry paste (or more if you like it hotter)

800g (1.8lb) pumpkin, chopped into 3 cm cubes

3 cups salt reduced chicken or vegetable stock

1 cup coconut milk

1 tbsp brown sugar

2 tsp fish sauce

salt and pepper to taste


Method:

• Heat the oil in a large saucepan over medium heat.

• Add the curry paste and fry for 2–3 minutes to release the flavours.

• Add the pumpkin and stock, and simmer until tender, approx. 20 minutes.

• Blend in a blender or with a stick blender until smooth.

• Add the coconut milk, brown sugar and fish sauce. Season to taste.

• Reheat in the saucepan, without boiling, and serve.


Serves: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes


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