SHOP RECIPES TOURS MENU
Share on pinterest

Pumpkin Soup

Ingredients

  • 1500g butternut pumpkin, peeled and chopped
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 tbsp red curry paste
  • 3 cups water
  • 1 vegetable stock cube or sachet
  • 1 can (400ml) coconut milk
  • 1/4 cup peanut butter
  • To garnish:
  • A drizzle of coconut milk
  • Fresh chilli, sliced
  • Fresh coriander, chopped
  • 6 pieces Roti bread

Directions

  1. Prep the vegetables - peel and dice the pumpkin into large pieces, then roughly dice the onion. 

  2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and pumpkin, and sauté for 3–4 minutes until softened.

  3. Stir in the red curry paste and cook for 1–2 minutes until fragrant.

  4. Add the water and stock. Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the pumpkin is soft.

  5. Use a stick blender to blend the soup until smooth (or carefully transfer to a blender in batches).

  6. Return the soup to low heat. Stir in the first measure of coconut milk and peanut butter until well combined and heated through. Taste and season with salt and pepper where needed.

  7. Heat roti as per packet instructions. 

  8. Serve in bowls and garnish with the second measure of coconut milk, fresh chilli slices, coriander and roti. Enjoy!