Ingredients
- 2 cans (29 ounce) pumpkin (Libby's 100% Pure Pumpkin, Do not use puree)
- 1 tablespoon oil (vegetable oil)
- 1 yellow onion (sliced)
- 1 tablespoon grated ginger
- 1 lemongrass (bashed slightly)
- 3 tablespoons curry paste (Thai red curry paste, may use more as desired)
- 1 can (400 ml) coconut beverage (coconut milk)
- 850 ml vegetable stock
- Salt & pepper, to taste
- Lime juice & sugar to taste
- 1 red chilli pepper (thin-sliced to serve, optional)
How to Make
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Step 1: Put the vegetable oil in a pan w/the onion, ginger & lemongrass. Gently cook for 8-10 mins until softened.
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Step 2: Stir in the curry paste for 1 min, followed by the canned pumpkin, all but 3 tbsp of the coconut milk & the stock.
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Step 3: Bring to a simmer, cook for 5 mins & then fish out the lemongrass. Cool for several mins. Then whizz w/a hand-held stick blender. Return to the pan to reheat the soup & season w/salt, pepper, lime juice & sugar as desired.
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Step 4: Serve drizzled w/the remaining coconut milk (1/2 tbsp per serving) & scattered w/thin slices of the red chilli as desired.
Tips & Variations
- Hand-held stick blender
We hope you enjoy this recipe!
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