Thursday, 10 April 2014

Curry Pumpkin Soup


Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced small
  • 2 tablespoons red curry paste
  • 3 cups vegetable broth
  • 1 (28 ounce) can pureed pumpkin
  • 1 teaspoon soy sauce
  • 1 (13.5 ounce) can coconut milk
  • salt & pepper
  • chopped fresh cilantro (optional)
Instructions:
  1. In a soup pot add butter and olive oil. Cook over medium heat until butter has melted. Add in onions. Cook 3 - 5 minutes or until onions are softened. Stir in curry paste, cook 1 minute. Pour in vegetable broth. Stir in pumpkin and soy sauce. Reduce heat to low and simmer for 15 minutes.
  2. Slowly pour in coconut milk. Allow to cook for another 15 - 20 minutes. Season to taste with salt and pepper. Ladle into warm soup bowls. Top with cilantro if desired. Serve.
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