Thai-inspired Pumpkin Soup from Rutherglen Provedore
- 1 tbsp vegetable oil
- 1 brown onion, chopped
- 1.2kg kent pumpkin, peeled, chopped and roasted
- 300g cream delight potatoes, peeled, chopped and roasted
- 2 garlic cloves, crushed
- 1/4 cup Thai red curry paste
- 2 1/2 cups chicken or vegetable stock
- 400ml can coconut milk
- 2 tbsp unsalted roasted peanuts, finely chopped
- 2 tbsp fresh coriander leaves, chopped
- 1 green onion, chopped
- 2 tsp lime juice
Heat oil in a large saucepan. Cook onion until softened. Add garlic. Cook, stirring for 1 minute. Add curry paste. Cook, stirring for 2 minutes. Add pumpkin and potato. Add stock. Cover. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Remove lid. Simmer 10 minutes. Remove from heat. Blend soup. Return to medium heat. Stir in 1 cup coconut milk. Combine peanuts, coriander, green onion and lime juice. Serve soup drizzled with remaining coconut milk and peanut mixture.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
- Receive our daily newsletter straight to your inbox each morning from The Border Mail. Sign up here