Serves 8 approx.
I absolutely LOVE this dish. This curried pumpkin soup is one of my all-time favourite quick and comfort-food recipes. It is a really healthy recipe so you can keep eating it without the guilt! Try this for yourself because I definitely give it a big 10/10.
Note: This makes heaps of soup. Jerome and I always have leftovers for the following days lunch and sometimes dinner too. So you could freeze some or just eat it all like I do.
1 tablespoons oil
1 onion, diced
2 shallots, thinly sliced
2 shallots, thinly sliced
3 medium garlic cloves, crushed
1 - 2 tablespoons vegan red curry paste, to taste
2kg pumpkin, chopped into 2-inch cubes
4 cups veggie stock, enough to cover pumpkin
Salt and pepper
Coconut milk to garnish (optional)
Coriander to garnish (optional)
- In large pot (I use a 5L pot) sauté oil, garlic, onion, shallots and red curry paste for a couple of minutes or until onion looks cooked.
- Add chopped pumpkin. Stir in the pot for a couple of minutes to soak up the flavours of the paste and onion.
- Add veggie stock to JUST cover the chopped pumpkin.
- Simmer for 20 to 30 minutes or until pumpkin is really soft
- Blend in portions with a food processor/blender or in the pot with a handheld stick blender
- Serve in a bowl with salt and pepper, coconut milk drizzled on the top and chopped coriander to garnish.
Absolutely delicious and so cheap and easy to make, I will definitely be having it again! however think I may have put in too much red curry paste this time round, practice makes perfect though eh?
ReplyDeleteJustine, thanks for the photo. I will keep it. I am so happy that you liked it :D I suppose some curry pastes are spicier and stronger than others?? :)
ReplyDeleteThat is a nice photo!
ReplyDeleteGood stuff! made it for the 6th time tonight :) Thanks for making vegan cooking easy for hopeless kids like me <3
ReplyDeleteI am so glad that you enjoy it! I love hearing feedback. It's a recipe I make all the time too! ^-^ <3
Deletethis looks seriously scrumptious! you're the first 21 year old fellow blogger i've come across - loving it!
ReplyDeletexo
http://allykayler.blogspot.ca/
Hi Ally! Thanks for the comment :)
DeleteGorgeous picture! The soup sounds really wonderful and the presentation makes it even more appetizing:) I've had squash in soups before, never tried pumpkin though. I need to get my hands on some red curry paste to try this. Thank so much for sharing the recipe:)
ReplyDeleteHello... you should tell me how it goes :) I really love pumpkin soup... especially with the extra zing of curry paste hehe.
Deletecan you use canned pumpkin instead?
ReplyDeleteHello! I have never tried it... I think that the a real pumpkin would be best :)
DeleteWhat curry paste do you use?
ReplyDeleteI use the Aldi curry pastes as most of the Thai range is vegan :)
DeleteSuch a fantastic soup! I used more red curry (I like it spicy) and added cubed zucchini and pumpkin seeds for some texture. Very easy and delicious!
ReplyDeleteSounds amazing! :)
DeleteOh and used pre-cut, frozen pumpkin that I threw in still frozen. It made it very simple!
ReplyDeleteLovely :) Hope you enjoyed it!
Delete