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Pumpkin soup coconut cream recipe nz

Pumpkin soup coconut cream recipe nz

Ingredients
Serves: 6

  • two tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • two tablespoons red curry paste
  • 1 1/2 kg butternut pumpkin, peeled and chunked
  • 1 litre chicken stock
  • 1 teaspoon salt, in order to taste
  • 1 (140ml) tin coconut cream
  • 1 small red chilli, reduce thin strips

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Directions
Preparation: 10 min › Prepare: 40 min › Ready in: 50 min

  1. Inside a medium saucepan, sweat the onion until soft. Stir within the curry paste and prepare 4-a few minutes over low heat, stirring having a wooden spoon. Make the pumpkin, stock and salt. Provide the boil, turn lower heat and simmer until pumpkin is tender.
  2. Remove from heat and awesome just a little before pureeing inside a blender until smooth. Go back to the saucepan, season with salt and add some coconut cream. Reheat, try not to boil.
  3. Ladle into bowls and garnish using the chilli.

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