Hello soup weather!
I’ve been making this delicious, comforting soup for the past couple of years.
It is an absolute winner with Peter and I and Will. I’ll be honest though … It isn’t a favourite with the other small ones. 2 of them tolerate it … One of them will have a taste but that’s as far as it goes. 🤦
Ah well, you can’t win ’em all … And I’m delighted to have a freezer stocked with lunches!
- 1.5kg butternut pumpkin
- 400g sweet potato
- 2 heaped tbsp sunflower seed butter
- 1 heaped tbsp red thai curry paste (I like the Ayam brand)
- 200ml coconut cream
- 2L hot veggie stock
Place the curry paste into a hot saucepan and stir until fragrant.
Add in the diced pumpkin and sweet potato and stir to coat the veggies in the paste.
Add in the stock and bring to a gentle simmer for about 20 minutes, or until the veggies are very soft.
Remove from the heat. Stir in the coconut cream and the seed butter.
Use an immersion blender to blend until silky smooth.
We like to serve with fresh damper 😋
Makes about 10 serves and it freezes and defrosts well.