Pumpkin Soup With a Kick

5.0(7)

A Thai pumpkin soup without the coconut milk or cream and came about as a combination of several recipes on ZAAR. The quantities of vegetables given are a guide line. I also use a heavy enameled cast iron pot to cook in. Will freeze well but needs to be blended when defrosted before heating. The preparation time is taken up in peeling and chopping vegetables you could use predone if available. Also if you wanted to make it vegetarian use vegetable stock in place of chicken.

by I'mPat·published 2006-06-19

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Yam/Sweet Potato

Servings

(6–8)

Total time

1h 35m

prep 45 min

Calories / serving

316 kcal

Ingredients (8)

serves

1 (1 1/2 kg) butternut pumpkinpumpkin
1 (175 g) brown onionsonion
1 (270 g) sweet potatoessweet-potato
2 (145 g) carrotscarrot
1 (155 g) leeksleek
1 1/2 liters chicken stockchicken-stock
1 tablespoon olive oilolive-oil
1 -2 tablespoon Thai red curry pastethai-red-curry-paste

Instructions (5 steps)

01Peel and chop vegetables into bite size pieces.
02Warm oil in pot, add Red Thai Curry Paste, sauté onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
03Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
04Let cool then either blend in a blender or food process or use a stick blender to smooth out.
05Serve with a dollop of cream or sour cream if desired.

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Rich recipe — supports nutrition-aware planning.