pagan kitchen

Saturday, December 02, 2006

Spiced Pumpkin Soup

hmmm... this pumpkin soup recipe is really yummy. You can make it mild or spicy, depending on your preference.

1 tablespoon olive oil
1 large onion
1 clove garlic
20g green or yellow curry paste (or to taste)
1 medium tomato
1 to 2 cups vegetable stock
1kg pumpkin
1 can coconut milk
pepper and salt

Chop onion and garlic and fry in large heavy based pot in olive oil - on a low heat. Cook until soft. (1)

Add curry paste, cook for another minute.

Add chopped pumpkin and tomato, coconut milk, vegetable stock (add stock in stages for desired thickness), salt and pepper and cook until pumpkin is soft. (about 20min) (2)

Puree mix until smooth. At this stage you may like to add more curry paste depending on your prefference. (3)

Simmer for another 10 min and serve with damper or bread.

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