Indian Style Pumpkin Soup

katew's Note:

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

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 1 teaspoon olive oil
• 2 small onions , chopped
• 3 teaspoons mild curry paste , I used Korma
• 1 ½ 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

[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 Julie's Curry Powder Mix, 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.