Ingredients
- 1 butternut whole pumpkin (1 1/2 kg)
- 175 grams brown onion
- 270 grams sweet potatoes
- 145 grams carrots (2 carrots)
- 155 grams leeks (1 leek)
- 1 1/2 liters chicken stock
- 1 tablespoon olive oil
- 1 to 2 tablespoons red curry paste (Thai)
How to Make
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Step 1: Peel and chop vegetables into bite size pieces.
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Step 2: Warm 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.
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Step 3: Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
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Step 4: Let cool then either blend in a blender or food process or use a stick blender to smooth out. Though I do leave some chunky bits.
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Step 5: Serve with a dollop of cream or sour cream if desired.
We hope you enjoy this recipe!
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