Sunday, April 24, 2011

Thai Pumpkin Soup


  • 1 tbsp vegetable oil
  • 2 cups coconut milk
  • 1 tbsp red curry paste
  • 4 cups chopped pumpkin
  • 2 cups vegie stock
  • 1 tablespoon sugar
  • 1/2 cup loosely packed Thai basil
  • 3 kaffir lime leaves, finely shredded


  1. In a saucepan, heat the vegetable oil with 1/2 cup of the coconut milk.
  2. Add curry paste and stir over low heat for 5 minutes.
  3. Add pumpkin and stock and simmer until pumpkin is cooked.
  4. Cool, then puree in blender (or with a Bamix) then transfer to a saucepan and season with sugar.
  5. Stir in Thai basil and remaining coconut milk, then divide between individual serving bowls and garnish with kaffir lime leaves.
Serves 4 as an entree.

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