Thai Pumpkin Soup
A community recipe by confest_loverNot tested or verified by Nigella.com
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Heat oil in a large pan. Cook onion and curry paste over medium heat until onion is soft. Add pumpkin and stock. Bring to the boil, reduce heat and simmer for 30 minutes until pumpkin is very soft. Cool slightly Puree in a food processor or with a handheld blender until smooth. Return to pan and add coconut cream and lime juice. Reheat over low heat. Spoon into bowls. Sprinkle with coriander.
Introduction
This is a scrummy little number that I got from a food magazine...I'll be checking it out a.s.a.p, as a vegetarian (who eats fish), I love to find new and delicous recipes were vegies are the starring role. Prep time: 5 mins Cook time: 35 mins
Ingredients
Serves: : 4
- 2 tablespoons oil
- 1 chopped onion
- 1 tablespoon mild red thai curry paste
- 21 ounces pumpkin (seeded and cubed)
- 4 cups vegetable broth
- 9½ fluid ounces coconut cream (one can)
- 1 lime (juiced)
- 3 sprigs cilantro (to serve)
Method
Thai Pumpkin Soup is a community recipe submitted by confest_lover and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
NOTE: You could use a mild curry powder in place of the red curry paste if you prefer.
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