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Coconut Curried Pumpkin Soup

Coconut Curried Pumpkin Soup

I've mentioned it before, but I'll say it again - I'm really bad with recipes. Savoury ones, in particular. We have so many cookbooks at home that I endeavour to cook from but it just never happens because i'm coming up with a concoction on my own, chucking this and that into a pan and calling it a meal. 

Sweet recipes, I can deal with. There's a level of science that goes into desserts and baking, well all cooking really. But with baking, you can't just add a bit of this and a bit of that and expect a perfect cake to come out. Soup, you can. 

This soup turns out different every time I make it, but I whipped a batch up yesterday and wrote all the ingredients down. Yes, pat on the back for me. So here is my rough recipe. Add celery if its going limp. Don't have ginger? Don't worry! Run out of garam masala? Eh! Play around, it is more fun that way. 

Coconut Curried Pumpkin Soup
Makes 4-6 servings

Ingredients

 1 tbsp rice bran oil
½ red onion, finely diced
2 large carrot, finely chopped
3 cm piece of ginger, finely chopped or minced
2 garlic cloves, finely chopped or minced
1 tbsp cumin, ground
½ tsp garam masala
1 heaped tbsp red curry paste
6 small kaffir lime leaves
1 kilo pumpkin, chopped
400ml can light/full cream coconut milk
water
2 tsp peanut butter, natural
lime juice, to serve
coconut yoghurt, optional

Method

1.     Heat oil in a large saucepan over low to medium heat
2.     Add red onion and sauté for 2-3 minutes. Add carrot and continue to sauté for another 2-3 minutes.
3.     Add the ginger, spices and curry powder. Lightly crush the kaffir lime leaves in your hand to release oils and add them to the saucepan.
4.     Cook off the spices until fragrant and add the chopped pumpkin.
5.     Add the tin of coconut milk, plus a tin full of water (the coconut milk tin, if that’s not straight forward enough). Add the peanut butter.
6.     Bring to the boil with the lid on, and simmer for 8-10 minutes or until the pumpkin is soft.
7.     Transfer to a blender to puree, or use an immersion blender in the pot.
8.     Garnish with coconut yoghurt and a squeeze of lime. Enjoy!

Notes

I use Jap, Kent or butternut pumpkin depending on what I have on hand or what is cheapest.

You may need to add more water but I’ll leave this up to you! One tin of water will make a nice thick soup. Add half tins of water at a time – there’s nothing worse than a runny soup in my opinion.

Red curry paste is my favourite to use in this because it has enough heat but its not too spicy – just right. 

If onion and garlic are an issue, use the green parts of spring onion. I did that in my terrible gut days. I can tolerate some FODMAPs these days. Curry paste may also be an issue but I've found a little bit doesn't hurt. 

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