Thai pumpkin soup
Posted in Blog, Light meals, Meatless Monday, Recipes, Soup, Vegetables on 26. Jun, 2010
Using some of the wonderful seasonal pumpkins I have added a few Thai flavours for a wonderful soup.
RECIPE
750g chopped & peeled pumpkin (aprox. ½ a med pumpkin)
2 Tablespoons Thai green curry paste
2 stalks of celery
½ an onion
Garlic & ginger
Salt & pepper
400ml can Coconut Cream
Put pumpkin, celery, onion, garlic & ginger, curry paste in a pot and cover with water. Simmer till pumpkin is cooked through (about ½ an hour). Blend in kitchen whiz, with coconut cream & season to taste. Serve with a slice (or three) of freshly baked bread from Volare.
Vicki Ravlich-Horan
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I like this website. It is very informative and involves a lot hard work to capture those pictures . I make Thai pumpkin soup last night. It tastes so much better than the one from tin can. This will be one of my great comfort foods in future. I followed your recipe to add in minced lemon glass and a dollop of Thai curry paste into the soup. The soup taste sweet with spiciness left in the mouth. Last time I grated some nutmeg with my useful kitchen helper ( grater)
into the soup, however my husband said it add too much sweetness into the soup. I excluded nutmeg this time.