And hello first soup of the year! And what a soup it is, all spicy and warming with a fabulous kick from this pesto, it just makes the soup even more delicious. You can add more heat if you like by adding more red curry paste or 1 teaspoon of chilli flakes, I added two tablespoons of the red curry paste and, for me, the amount of heat was just right.
Ingredients for Thai Inspired Pumpkin Soup, clockwise from right-
1 kg of pumpkin, skinned and cut into large chunks, a knob of ginger, grated on a microplane, 1 large onion, finely diced, 2 tablespoon red curry paste, 2 cups veggie stock (I use Massel) and 1 can of coconut milk
1 kg of pumpkin, skinned and cut into large chunks, a knob of ginger, grated on a microplane, 1 large onion, finely diced, 2 tablespoon red curry paste, 2 cups veggie stock (I use Massel) and 1 can of coconut milk
Sauté onion and ginger until onion is just transparent, then add the red curry paste and sauté until fragrant
Now add the pumpkin and toss to cover in curry paste and onion mixture
Pour over the veggie stock and bring to a gentle boil, turn heat down and cook pumpkin till fall apart tender
Add the can of coconut milk
And blitz till smooth
Serve with Coriander, Mint and Cashew Pesto and a swirl of greek or natural yoghurt
So easy and so delicious.
Have a lovely day,
💗Fi
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