Ingredients
1 Tbsp oil
2 diced onions
2 diced cloves of garlic
2" pieces of peeled & chopped fresh ginger
1 to 2 Tbsp. of red or green curry paste
1 orange squash, peeled, seeded, rough chopped
2 cups of chicken/vegetable stock
3 cans of coconut milk
fresh coriander leaves
fresh lemon grass (or juice of a lemon or lime if grass is not available)
Directions:
1. In a pot large enough to take eventually all the ingredients, heat a tablespoon of oil and then add the onions, garlic, ginger, and curry paste.
2. Cook, stirring gently over a moderate heat for about 5 mins to release the flavors.
3. Peel, seed, and roughly chop the squash then add it to the pot. Add fresh lemon grass.
4. Stir well, cover and cook gently for another 5 mins.
5. Add up to 2 litres of the stock- depending on pumpkin size. (dilutes the coconut milk if too much)
6. Stir well, cover and simmer until pumpkin and vegetables are soft.
7. Blend soup with handheld power-blender till smooth and then add coconut milk.
8. Add coriander and lemon/lime before gently reheating to serve.
1 Tbsp oil
2 diced onions
2 diced cloves of garlic
2" pieces of peeled & chopped fresh ginger
1 to 2 Tbsp. of red or green curry paste
1 orange squash, peeled, seeded, rough chopped
2 cups of chicken/vegetable stock
3 cans of coconut milk
fresh coriander leaves
fresh lemon grass (or juice of a lemon or lime if grass is not available)
Directions:
1. In a pot large enough to take eventually all the ingredients, heat a tablespoon of oil and then add the onions, garlic, ginger, and curry paste.
2. Cook, stirring gently over a moderate heat for about 5 mins to release the flavors.
3. Peel, seed, and roughly chop the squash then add it to the pot. Add fresh lemon grass.
4. Stir well, cover and cook gently for another 5 mins.
5. Add up to 2 litres of the stock- depending on pumpkin size. (dilutes the coconut milk if too much)
6. Stir well, cover and simmer until pumpkin and vegetables are soft.
7. Blend soup with handheld power-blender till smooth and then add coconut milk.
8. Add coriander and lemon/lime before gently reheating to serve.
Serving Suggestion: To add a richer flavour to pumpkin soup you can always oven roast the chopped pumpkin and onions in a hot oven together with a couple of tablespoons of oil and sprinkled with a couple of tablespoons of brown sugar. Turn them a couple of times over thirty to forty-five minutes so that they can carmelize but do not blacken. Pop these veggies into your stock mix and continue as before.
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