Friday, February 14, 2014

Coconut pumpkin soup

I've made a sweeter, less savory pumpkin soup in the past, but the coconuty addition to this makes an amazing, savory winter soup.

3 cans of pumpkin puree
1 tbsp butter
1 medium onion
1 cubic inch ginger root
2 cloves garlic
1 tbsp red curry paste
14.5 oz coconut milk

Melt the butter and add the chopped onion and thinly-sliced ginger. Saute for 5 minutes.

Add the minced garlic and cook for another minute. Add a liter of water, the curry paste, canned pumpkin and coconut milk. Bring to a boil and simmer for 10-15 minutes.

Season with salt and puree until silky smooth. Garnish with toasted pumpkin seeds.

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