As the weather gets colder, and the pumpkins ripen in the fields, my thoughts turn to soup. Pumpkin soup, to be precise…and in today’s case, pumpkin soup with coconut milk and Thai curry paste.
Thai Curry Pumpkin Soup
- 4 cups pumpkin, peeled and cubed
- 1 large onion, diced
- 1/2 cup diced carrot
- 4 cups chicken broth/vegetable broth
- 1 tablespoon oil
- 1 teaspoon salt
- 1 can coconut milk
- 2-3 tablespoons red Thai curry paste
This takes about half an hour. I used a large saucepan. I started by frying the onions in the oil over a medium low heat, until golden and soft. Then I added the pumpkin, carrot, chicken broth and salt. I cooked it for about 20 Â minutes, until the vegetables were soft, then I used a hand blender and whizzed it about until it was smooth. I then added the coconut milk and curry paste, and heated it through. Makes 4-6 servings.
This is nice served with a few basil leaves as a garnish.
You can add 1 cup of shrimp in the last couple of minutes to make a more substantial soup.
You can use other squashes instead of pumpkin, if preferred. Half a cup of red pepper is a nice addition.
Any suggestions for improvement?