Pumpkin Soup

 

Ingredients:

• 1 tablespoon olive oil
• 1 small white onion, peeled and diced
• 3 cloves garlic, minced
• 2 tablespoons red curry paste (1 currypaste shot from m and s)
• 4 cups vegetable stock (2 knorr stock pots dissolved in 1 litre of boiling water)
• 1 cup coconut milk (one small 165g tin of tropical sun coconut milk from sainsburys)
• 2 regular sized tins pumpkin purée
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon sea salt
• optional toppings: chopped fresh cilantro, pepitas, sliced red onions, and/or sliced Thai bird chiles

Method:

1. Heat oil in a large stockpotover medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and red curry paste, and stir to combine.  Sauté for 2 more minutes, stirring occasionally.
2. Add vegetable stock and coconut milk, and stir to combine.
3. Using a hand blender or a traditional blender, puree the soup until smooth.  (If using a traditional blender, be careful because warm/hot liquids expand when heated.  I would recommend pureeing the soup in two batches.  Then return it to the stockpot.)
4. Add the pumpkin puree, cumin, ginger, salt, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low.  Give the soup a taste, and add extra salt, pepper, and/or red curry paste if needed.
5. Serve warm, sprinkled generously with your favorite toppings.  Or store in a sealed container and refrigerate up to 3 days, or freeze for up to 3 months.

Recipe taken from: https://www.gimmesomeoven.com/thai-curried-pumpkin-soup/