IMG_5323
IMG_5323

Thai Style Pumpkin Soup

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April 26, 2016

Thai Style Pumpkin Soup 5 0 5 1

A spicy, creamy soup perfect for the cold weather!

  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 6 serves

Ingredients

1 medium butternut pumpkin

1 medium sweet potato

2 carrots

6 small (or 4 medium) potatoes

1 onion, chopped

2 cloves garlic, crushed (or 2 teaspoons minced garlic)

2 tablespoons red curry paste

1 litre chicken stock

1x 270ml can coconut cream

Salt and pepper to taste

Fresh coriander, finely chopped (optional)

Directions

11) Turn slow cooker on HIGH and add onion, garlic and curry paste to bowl, mix well

22) While slow cooker is warming up, peel and chop pumpkin, sweet potato, carrots and potatoes and add to bowl

33) Pour over chicken stock and stir (note - vegetables should NOT be covered by stock as vegetables will cook down. Adding too much stock will result in a thin soup)

44) Cook on high for about 4 hours or until vegetables are well cooked

55) Add coconut cream and blend with a stick mixer

66) Taste and add salt/pepper/more curry paste as needed

77) Serve with fresh chopped coriander (optional)

Notes

1NOTES:

2- For a thicker soup, only add 750ml of stock

3- You can also use coconut milk instead of cream, however the tins are usually 400ml so the soup will be thinner

4- Curry pastes can vary in heat, so if you are unsure how hot yours is, add one tablespoon of paste at the start and taste test before serving. You can always add more at the end to make it as spicy as you like

5Cooked in a 6L Russell Hobbs slow cooker

6

Submitted by Kirsty Carpenter

00:00

1 Review

Renee

May 2, 2016

I made this today for tomorrow nights dinner but it tastes so good I can’t wait

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