Indian Style Pumpkin Soup

Submitted by katew

"Yet another variation on a theme - adapted from Australian Table magazine"

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 1 teaspoon olive oil
• 2 small onions, chopped
• 3 teaspoons mild curry paste, I used Korma
• 1 1⁄2 kg pumpkin, peeled and chopped
• 750 ml water
• 270 ml coconut milk
• chopped herbs, eg parsley or coriander

directions

1. Heat oil and cook onion for 3 minutes.
2. Add curry paste, cook 2 minutes till fragrant.
3. Add pumpkin and water.
4. Bring to boil and simmer covered for 20 - 30 minutes.
5. Puree with stick blender.
6. Add coconut cream
7. Serve with chopped herbs on top.

Reviews

[Jubes]

An easy pumpkin soup to make, though I thought it was lacking in flavour. The ingredients list coconut milk and then the instructions say to add the coconut cream. I think the Korma paste I used must have been really mild as I think I could have doubled the paste and would like to use maybe chicken stock instead of the water to give extra flavour. Photo to be posted

 

[cookingpompom]

I made this for lunch today - you MUST add garlic and ginger (1 ts of each). A great base recipe. Made for ZWT8, The Fearless Red Dragons.

 

[magpie diner]

Very enjoyable soup and a great way to use up our garden pumpkin that I roasted & froze in the fall. The only thing I would do differently is to use broth instead of plain water, it was just missing that base flavour to me. I guess a lot depends on the curry paste you use - I used a homemade one (Recipe #421923), which was very mild and not concentrated like the jarred varieties...so due to that I used a lot more than 2 tsp. Nice belly warming spicy soup!

 

[UmmBinat]

Really good how I changed it a little. I used Recipe #104344, a sweet curry powder and added some butter (ghee- clarified butter is generally used in paste). I used 1 butternut squash and 1 acorn squash, full-fat coconut milk & coriander to garnish. I replaced some of the water with a mixture of homemade meat stock & homemade vegetable stock. I would make this a similar way again. Made for Everyday's a Holiday March 2010.

 

[I'mPat]

We just loved this pumpkin soup with that little bit of extra kick from the korma paste (I used a generous tablespoon) and coupled with the sweetness of the coconut milk it was great, I did use just under 2kg of butternut pumpkin and upped the rest of the ingredients accordingly. Thank you katew, made for Swap #29 - June 2009.