Autumn isn’t the same without a robust pumpkin soup. At Tangleby we serve this with Two-Hour Slow-Cooker Bread.
Ingredients
For the thai pumpkin soup
- 1 tablespoon olive oil
- 1 onion — diced
- 2 cloves garlic — sliced
- 2 tablespoons Thai red curry paste
- 1.5kg pumpkin — peeled and diced
- 1 potato — peeled and diced
- 3½ cups chicken stock
- 400ml can coconut cream
- Sour cream and chilli flakes, to serve
Method
For the thai pumpkin soup
- Heat the oil in a large saucepan and cook the onion until translucent, stirring often.
- Add the garlic and cook for 1 minute.
- Add the curry paste and stir to coat the onion mixture well. Cook for 1 minute.
- Add the pumpkin and potato and stir to coat well with the curry mixture.
- Pour in the stock, cover and cook for 15 minutes.
- Remove the lid and cook for another 15 minutes or until the vegetables are tender and most of the liquid has been absorbed.
- Cool slightly. Transfer to a food processor or use a stick blender to purée the pumpkin mixture until smooth.
- Stir in the coconut cream and bring back to a simmer.
- Serve garnished with a dollop of sour cream and chilli flakes.