Spiced Coconut Pumpkin Soup
1-2 Tbsp vegetable oil (use olive, sunflower, coconut oil if you prefer)
1-2 Tbsp Red Curry Paste
1 medium onion, diced
2 lbs pumpkin, or squash of your choice. peeled and cut into bite size pieces
4 cups chicken or vegetable broth
1 1/2 cups coconut milk
1 large red chili or green jalapeno, seeds removed, finely diced
Heat the oil in a large pot over medium heat. Add the curry past and cook until fragrant, about 1 minute. Add the onion and saute until they’re translucent, about 8-10 minutes. Add pumpkin (or squash) and stock and cook covered until the squash is tender, about 10-15 minutes. Puree the soup with a hand blender and return to the pot. Add the coconut milk and heat for 3 minutes until soup is hot. Ladle into bowls and serve with sliced chilies. Optional toppings, sliced green onions and cilantro. Grilled chicken would be good too.
January 20, 2016 at 8:48 pm
Hi mates, how is everything, and what you wish for to
say regarding this post, in my view its genuinely amazing in favor of me.
January 21, 2016 at 1:22 pm
Wow, awesome weblog format! How lengthy have you been blogging for?
you made blogging look easy. The entire glance of your
site is excellent, let alone the content material!
February 26, 2016 at 4:37 am
Nice post. I was checking constantly this blog and I am impressed!
Extremely useful information specifically the last part 🙂 I care for such information much.
I was looking for this particular information for a very long time.
Thank you and good luck.