FoodieChat

My friends Dean and Kym first made this for me.  This is pumpkin soup with a twist – add a tablespoon of red curry paste when you’re sauteeing the onions and garlic. And replace your milk/cream with coconut milk.  Serve with a dollop of coriander pesto.

Ingredients

• 1kg pumpkin
• 2 cups chicken or vegetable stock
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 tablespoon red curry paste
• 400ml can of coconut milk

Method

1. Chop up pumpkin (careful of fingers)
2. In a saucepan, heat 2 tablespoons olive oil and sautee the onion and garlic for 1 minute. Add red curry paste and heat until fragrant
3. Add pumpkin, and then stock. Put lid on and simmer for 20 mins or until pumpkin is cooked.
4. Pour mixture into food processor and blend until smooth
5. Add coconut milk in a steady stream. Serves 6 as an entree or 3 as a main.

This entry was posted on Monday, April 24th, 2006 at 12:01 pm and is filed under Recipes, Winter Warmers. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.