Thai-Spiced Pumpkin Soup

Name: Thai-Spiced Pumpkin Soup
Ingredients: 1 brown onion (diced); 2 garlic cloves (crushed); 3 tbsp Thai red curry paste (adjust to your spice preference); 1 Kent pumpkin (cut into small cubes); 2.5 cups vegetable stock (salt reduced); 250 mL light coconut milk; 1 tbsp fish sauce; 1 tbsp Olive oil

A twist on the classic hearty soup made with homegrown pumpkin from the garden

Ingredients

Directions

1
In a large pot over medium heat, add olive oil, onion and garlic. Cook for a few minutes or until softened.
2
Add curry paste and cook for another 2 minutes.
3
Add pumpkin and cook for a further 3 minutes.
4
Add coconut milk, vegetable stock and fish sauce. Allow it to simmer and then reduce heat for a further 10 minutes or until pumpkin has softened.
5
Blitz the soup with a stick blender or alternatively in a blender.
6
Top with your favourite garnish!

Notes

Note: if you are transferring the mixture to a blender, allow soup to cool completely before blending. Blending hot liquid can cause it to explode everywhere.

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