I know there are hundreds of recipes out there for pumpkin soup, here’s mine. We love this soup in the winter it’s so thick and spicy perfect too warm you up on a cold winters evening . Serve with a good crusty bread.
- 1 medium pumpkin, peeled and deseeded , cut into chunks
- I large onion , chopped
- 2 cloves garlic, chopped
- 2 tablespoons of red curry paste
- 2 large lime leaves ,shredded
- 1 440g can coconut cream
- 1 cup chicken or Vege stock
- Coriander or parsley to garnish
Put chopped onions and garlic into large pot and cook until soft . Add curry paste cook 1 minute then add pumpkin, coconut cream ,stock and lime leaves. Cook on a medium heat until pumpkin is soft . If it gets too thick add a bit of water .For a smooth soup whizz in blender or food processor til smooth or you can mash with a potato masher for a chunkier soup.
Serve hot with a sprinkle of coriander or parsley and crusty bread. It freezes really well if you have leftovers.