This cooler weather is makign us hungry for a delicious soup to warm up. Our Sous Chef, Shaun, has taken a spin on a traditional recipe and created this Thai Curry Pumpkin Soup to heat things up. The best thing – it is super easy so anyone can try it!
1kg Butternut pumpkin, peeled, cut into 2cm pieces
2 tablespoons red curry paste
270 ml coconut cream
½ bunch fresh coriander
- Heat a large saucepan over medium heat. Add pumpkin and curry paste, stirring for 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Mix well.
- Add 2 cups cold water and bring to the boil. Then simmer, covered, for 20 minutes or until pumpkin has softened.
- Allow mixture to cool slightly before blending.
- Season with salt and pepper and garnish with coriander and pumpkin seeds.