Thai pumpkin soup

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. šŸ¤¦

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.

20190520_183609
Home grown veg plus curry paste home made from homegrown lemongrass, chillies, onion and garlic – makes me SO happy!!

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.

20190520_183657

We like to serve with fresh damper šŸ˜‹

20190520_183716

Makes about 10 serves and it freezes and defrosts well.

Enjoy šŸ˜Š

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s