Huge amounts of flavour in this Thai style Pumpkin and Coconut Soup. Made with pumpkin, sweet potato and thai yellow curry paste this is a winning combination. The divine spoon (with my name on it) in the photo was given to me by my beautiful cousin, Olivia, on her wedding day. Such a lovely gift idea. If you look closely you can see me (the photographer) reflected in the spoon 🙂
“Good soup is one of the prime ingredients of good living.” Louis P De Gouy
Thai Pumpkin Soup
1 brown onion – diced
1 tablespoon yellow curry paste
1 teaspoon fresh ginger
A few kaffir lime leaves
1 zucchini – diced
1 small sweet potato – peeled and diced
1 1/2 cups pumpkin – diced
1 cup vegetable stock
1 x 400ml tin coconut milk
1 small bunch coriander
1 teaspoon brown sugar
fresh chilli – optional
What do I do now?
Put your sweet potato and pumpkin in the oven to roast for 15 minutes.
Fry the onion in the yellow curry paste for about 1 minute until fragrant.
Add the kaffir lime leaves, ginger, zucchini, sweet potato and pumpkin and stir.
Add the vegetable stock and sugar and simmer for 15 minutes. Take half of the soup out of the pot, add a small bunch of coriander and blend until smooth. Return to the pot. Add the coconut milk, stir and warm through.
Serve with fresh coriander and chilli (if desired)
Anything else I should know?
This is a spicy, warming and delicious soup – full of flavour. Can be frozen for another day. Yum!