Sunday, 22 April 2012

Thai pumpkin soup recipe

Apart from being tasty, this soup has nutritional benefits such as a great source of betacarotene for immune and eye health, enjoy!

·         One small Jap or Kent pumpkin, chopped into 4cm cubes (skin on but washed thoroughly)
·         2 cloves of garlic
·         2 carrots, finely diced
·         1 brown onion finely diced
·         2 stalks of celery finely diced
·         1 tsp  each of ground cumin, ground coriander
·         2 tsp of ground turmeric
·         1 tbsp of red curry paste
·         1 large can of coconut cream
·         Filtered water (enough to cover the pumpkin)
·         Fresh coriander leaves to serve

1. Fry the curry paste, onion, garlic, carrots, onion and celery with the spices in a heavy based pot on a medium heat with a small amount of coconut oil.
2. After the onions are slightly softened and the spices are fragrant, add the pumpkin and coat with the mixture, heat for a couple of minutes.
3. Cover with filtered water and bring the boil, then turn the heat down low to a gentle simmer and cover.
4. Check in about 20 minutes, the pumpkin should have softened. Use a whisk wand to puree the soup to a consistency of your liking, smooth is ideal. Stir through the coconut cream and garnish with coriander.

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