Thai Pumpkin (Squash) Soup

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Thai Pumpkin (Squash) Soup

 

 

1 kg (35 oz) butternut pumpkin (squash), peeled, cut into 1.5 cm

(5/8 " ) pieces

8 teaspoons red curry paste

270 ml (9 fl oz) can coconut cream

1/4 cup roughly chopped fresh coriander (cilantro) leaves

 

 

1. Heat a large saucepan over medium heat. Add pumpkin and curry

paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to

stick to bottom of pan.

 

2. Add coconut cream. Cook, stirring, for 1 minute.

 

3. Add 2 cups cold water. Bring to the boil. Reduce heat to low.

Simmer, covered, for 20 minutes or until pumpkin has softened.

 

4. Set aside for 5 minutes.

 

5. Blend or process soup in batches until smooth.

 

6. Season with salt and pepper. Top with coriander (cilantro). Serve.

 

 

Serves 4.