Ingredients
- 800 grams pumpkin (butternut pumpkin, seeded and peeled and coarsely chopped)
- 800 grams pumpkin (Kent pumpkin, seeded and peeled and coarsely chopped)
- 1 carrot, peeled and coarsely chopped
- 1 brown onion, coarsely chopped
- 2 tablespoons red curry paste
- 4 cups chicken stock (or vegetable stock, 1 litre)
- 400 ml coconut milk (canned)
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 teaspoons fish sauce
- 80 ml coconut cream (1/3 cup)
How to Make
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Step 1: Place the combined pumpkins, carrot, onion, curry paste, stock and coconut milk in a slow cooker and cover and cook for 4 hours on high (or 6 hours on low) or until pumpkin is tender and mixture thickens slightly and then set aside to cool slightly.
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Step 2: Using a stick blender to carefully blend pumpkin mixture until smooth and then stir in sugar, lime juice and fish sauce and season.
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Step 3: Ladle the soup evenly among serving bowls and drizzle with coconut cream and season.
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Step 4: TIP - Freeze the cooked pumpkin soup in airtight containers for up to 3 months. Reheat in a saucepan over medium-high heat before drizzling with the coconut cream to serve.
We hope you enjoy this recipe!
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