28 Mar 2014
Pumpkin Soup with Asian flavours
Posted by Nicole Senior on Friday, March 28, 2014
Serves 6-8
Ingredients
1 whole Butternut pumpkin, peeled, de-seeded, flesh chopped into 2cm cubes
I large onion, diced
1 small (or half a large) red capsicum (AKA sweet bell pepper), de-seeded and diced
1 tablespoon oil (canola, sunflower)
1 tablespoon Thai red curry paste
1 Tablespoon smooth peanut butter
1 tablespoon Thai fish sauce
1 litre salt-reduced chicken stock (or vegetable stock)
1 can light (reduced fat) coconut milk
Fresh coriander (cilantro), for garnish
Method
- Place the pumpkin into a microwave safe container and microwave on high for 8-10 minutes, or until the pumpkin is soft. Set aside.
- Heat the oil in a soup pot over medium heat. Fry the curry paste for a few minutes.
- Add the onion and capsicum and stir fry until onion is transparent.
- Add the peanut butter and stir until mixed.
- Return the cooked pumpkin to the pot and stir until combined.
- Add the stock and coconut milk to the pot and use a stick blender to puree until smooth (or transfer to a blender, puree, and return to the pot).
- Simmer for 15 minutes, or until reduced to your liking.
- Serve with fresh coriander as garnish.
Notes: you could use other pumpkin varieties; substitute half a large pumpkin for the whole butternut.
You could also boil the pumpkin on the stove if you wish.
Delicious served with wholegrain sourdough