Here in Australia, pumpkin is one of our most popular vegetables, eaten quite a lot and especially as a soup. Pumpkin and Autumn go hand in hand for me, as does sweet potato and other root vegetables. They all add up to soups, stews and casseroles. Add some Thai flavours and a can of coconut milk to boiled pumpkin and you've got the most gorgeous tasting soup. Better than plain pumpkin soup in my opinion.
Coconut Curry Pumpkin Soup
- 4 -5 cups of pumpkin, peeled and chopped in small pieces (I used butternut pumpkin)
- 2 medium carrots, peeled and chopped
- 1 medium onion, finely diced
- 2 tbs extra virgin olive oil
- 2 tbs red Thai curry paste
- 1 can light coconut milk
- 1 can chicken stock (using coconut milk can to measure if making up from powdered chicken stock)
- 1 tbs sweet chilli sauce
- 2 tbs soy sauce
- 1 tbs fish sauce
- 1 tbs sugar
- fresh coriander (cilantro) to serve
- Fry chopped onion in olive oil until just starting to turn transparent. Add curry paste and fry for 1 minute.
- Add pumpkin and carrots. (I always add a couple of carrots to my pumpkin soup for extra colour.)
- Add coconut milk and chicken stock. Add remaining ingredients (except coriander) and boil until pumpkin and carrots have softened.
- Using a stick blender, blend soup until desired consistency, ie either smooth or left slightly chunky.
- Add fresh coriander just before serving.