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Monika's Pumpkin Soup

 

Monika's Pumpkin Soup name

2kg Pumpkin (Butternut recommended)
1 ½ onion
1 tbsp grated fresh ginger
1 tbsp green curry paste
1.5 Litres good quality chicken or vegetable stock
½ tsp brown sugar
1 cup coconut milk
Fresh coriander
Salt and pepper

Preheat oven to 180 degrees.
Cut pumpkin into chunks and toss with olive oil and put in an oven proof dish to roast for 25 minutes or until soft and golden.
Heat butter in a large saucepan, add the onion and garlic and cook for a few minutes until softened. Add the ginger and curry paste and fry for another 2-3 minutes.
Add the roasted pumpkin pieces, stock and brown sugar and simmer for 25 minutes.
Use a blender to make it smooth - you probably won’t need to use all the liquid.
Return the soup into a saucepan and over the heat add the coconut milk. Season with salt and pepper.
Once soup is in the serving bowl sprinkle with fresh coriander and serve with crusty bread.

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