Spicy Pumpkin Soup


We love winter here at Pollen, it’s the perfect time of year to pull out your winter woollies and warm up with a tasty winter dish.

Our chef Simon’s Spicy Pumpkin Soup is the perfect way to keep warm during a cold Canberra winter… and he’s sharing his recipe with you! It’s simple to make, allowing you to snuggle up on the couch with a book while it bubbles away in the background.

What makes it spicy? It’s pumpkin soup with a Thai twist. The secret ingredient of red curry paste brings depth and flavour to the soup, so you’re warmed from the inside out.

Packed full of nutritious seasonal vegetables, it makes for an ideal work lunch or a thoughtful gift for that friend with the winter sniffles. Just package individual servings in jars and top with a ribbon. The addition of a little pack of tissues under the bow makes a complete gift.

Spicy Pumpkin Soup Recipe

Serves 4

Ingredients

1 Tbsp butter

2 Tbsp olive oil

1 onion, roughly chopped

1 large carrot, peeled and diced

2 medium sized potatoes, peeled and diced

1kg pumpkin, skin and seeds removed, chopped

¼ cup red curry paste

1 x 400ml tin coconut cream

3 cups vegetable stock

Coriander

Peanuts, chopped

Roti bread

Method

  1. Melt the butter and oil together over medium heat.

  2. Add the onion and stir until soft.

  3. Add remaining vegetables and cook for 5 – 10 minutes or until softened, stirring occasionally.

  4. Add curry paste and stir thoroughly, ensuring ingredients are coated in curry paste.

  5. Add the vegetable stock and coconut cream and bring to the boil.

  6. Reduce heat and allow to simmer for 30 – 40 minutes, or until vegetables are soft.

  7. Remove from heat and blend until smooth using a stick blender.

  8. Serve with coriander, chopped peanuts and roti bread.

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Pollen is located at the Australian National Botanic Gardens in Canberra, Australia

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