Thai Pumpkin Soup
Thai Pumpkin Soup
Rate this RecipeIngredients
- 1 tablespoon extra virgin olive oil
- 1 leek chopped
- 2 celery sticks chopped
- 2 cm ginger finely chopped
- 1.5 kg kent pumpkin peeled and chopped
- 2 potatoes peeled and chopped
- 1/2 cup Thai red curry paste
- 2 cups chicken stock
- 400 ml coconut milk
- To Serve:
- coriander Fresh
- Greek yoghurt
- lime wedge Fresh
- peanuts Chopped
Instructions
- Heat a large pot over medium heat and add a drizzle of oil. Sauté the leek, celery, and ginger for 3-4 minutes, until softened and fragrant.1 leek, 2 celery sticks, 2 cm ginger
- Add the pumpkin, potatoes, and Thai curry paste. Stir well to coat the vegetables in the paste.1.5 kg kent pumpkin, 2 potatoes, 1/2 cup Thai red curry paste
- Pour in the chicken stock and coconut milk, then cover with a lid. Bring to a simmer and cook for 25-30 minutes, or until the vegetables are soft and tender.2 cups chicken stock, 400 ml coconut milk
- Once cooked, use a stick blender to blend the soup until smooth and creamy. Adjust seasoning if needed.
- Serve hot, topped with fresh coriander, a dollop of Greek yoghurt, a squeeze of lime, and a sprinkle of chopped peanuts.coriander, Greek yoghurt, lime wedge, peanuts
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