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Thai Inspired Pumpkin Soup

Updated on July 8, 2014

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This is a very easy way to spice up a traditional pumpkin soup and add some new flavours to the old favourite!

Jap pumpkin, easily grown in your own garden, creates a tasty, creamy soup
Jap pumpkin, easily grown in your own garden, creates a tasty, creamy soup

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 4 - 6 Serves

Ingredients

  • 1kg Pumpkin (I used Jap, but any type is fine), Diced
  • 1 medium Onion, Finely chopped
  • 350ml Coconut Milk
  • 1 dessertspoon Yellow Curry Paste
  • Water
  1. Place the diced onion and pumpkin in a saucepan and add enough water to just cover the vegetables. Bring to a boil and cook until soft and onion is turning translucent.
  2. Remove about 75% of the water from the pan - set it aside. With the heat on low, use a stick blender to blend the vegetables with the remaining water.
  3. Add the curry paste and coconut milk to the pan, continuing to blend with a small amount of heat under the pan. Take care, as you don't want the mixture to boil at this point. If you think the soup is too thick, you can add back some of the water you removed and blend again.
  4. Serve with crusty bread, croutons or hot toast - yum!
Easy to make, and warming on a cold winter's day ... Thai Inspired Pumpkin Soup will satisfy even the harshest of junior food critics.
Easy to make, and warming on a cold winter's day ... Thai Inspired Pumpkin Soup will satisfy even the harshest of junior food critics.

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