Pumpkin Soup is the most comforting and satisfying meal on a wintery day.
The amount of curry paste that I have specified gives a nice warm back note without being fiery, but add more if you like a bit of bite to your soup!
I like to add chickpeas for protein but that is totally your choice.
I also like to spread toast with a mix of hummus and miso. Add 1 tsp of miso to half a cup of hummus.
1 brown onion
1 tbs oil
1tbs red curry paste- adjust to your heat tolerance
1.5kg pumpkin, peeled and cut into chunks
1 can coconut milk
1tbs fish sauce
1 tin chickpeas, drained (optional)
1 bunch coriander, washed and chopped
Peel and cut the onion in half longways.
Slice the onion into half moons.
Sweat the onion gently in the oil until it is soft and translucent.
Add the curry paste and gently fry for a couple of minutes.
Add the pumpkin with 1 cup of water, place the lid on the saucepan, bring to the boil and then simmer until the pumpkin is mushy.
Puree the mixture and then stir in the coconut milk, fish sauce and coriander.
Add the chickpeas and reheat until hot but not boiling.
Serve with extra coriander and toast slathered with a mix of hummus and miso.Back to Blog Page