I have lost count how many times I have made this delicious soup. It is awesome! I have made it for my neighbours at a dinner party and recently for some friends and they’ve all loved it. It’s full of flavour and healthy too since it doesn’t have any cream. I found the recipe in the newspaper and my cutout is all crinkled and stained with soup drops so I thought if I type it up here it’ll make it easier to find in the future and also you guys can all make this super awesome soup for this freezing cold weather. Enjoy!
- 1 Tb peanut oil
- 1 brown onion, coarsely chopped
- 4 tsp red curry paste ( I used Volcom but Ayam is another good brand)
- 3 cups vegetable stock
- 1.3kg butternut pumpkin, peeled, seeded, coarsely chooped (More if you want a thicker soup)
- 2 kaffir lime leaves
- 270ml can light coconut milk (I used Ayam)
- 1/2 bunch coriander
1. Stick the whole piece of pumpkin in the microwave for a few minutes. This makes it easier to chop it up.
2. Heat the oil in a large stockpot. Add the onion and cook, stirring for 3 minutes or until soft.
3. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
4. Stir in the stock and bring to the boil. Add the pumpkin and lime leaves*. Cover and cook for 20 minutes or until the pumpkin is soft.
5. Remove from the heat and blend the soup with a stick mixer until smooth.
6. Place over low heat and add the coconut milk. Stir for 2-3 minutes until heated through.
7. Chop half the coriander and mix through the soup. Ladle the soup into bowls and top with coriander. This is also nice served with prawns that have been stir fried in some red curry paste and balanced on top of the soup.
* Cut the hard spine off the kaffir lime leaves. Stack the leaf halves and roll up then slice to make long slivers.