Thai Pumpkin Soup
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| SOURCE |
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WOOLWORTHS MAGAZINE |
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INGREDIENTS
| 2 |
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tablespoons oil
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| 1 |
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onion, chopped
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| 1 |
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tablespoon thai red curry paste
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| 600 |
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g pumpkin, seeded and cubed
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| 4 |
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cups vegetable stock (1L)
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| 270 |
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ml coconut cream (not milk)
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| 1 |
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line, juiced
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fresh coriander sprigs, to serve |
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INSTRUCTIONS
| 1. |
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Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft. Cool slightly.
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| 2. |
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Puree in a food processor or with a handheld blender until smooth.
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| 3. |
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Return to pan and add coconut cream and lime juice. Reheat over low heat.
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| 4. |
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Spoon into bowls. Sprinkle with coriander. |
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