Pumpkin Thai Soup

9/08/2014 Jenny Campbell 0 Comments

Ingredients:
2 celery stalks – sliced
1 carrot sliced
1 onion roughly chopped
3 Tbsp olive oil
1 1/2 pounds fresh pumpkin cubed
2 Tbsp Thai Red Curry paste
1 Tbsp ground curry
1/2 tsp Garam Masala
1/2-1 tsp ground cayenne pepper (optional)
2 Tbsp fresh ginger, minced
1 liter chicken or veg stock
Salt and pepper to taste
cream or coconut cream – optional

Directions:
In a large stock pot, heat olive oil over medium heat. Add celery, onion, and carrot and let sit for 7 mintues, or until just starting to get soft, stirring as needed.

Stir in Thai Red Curry paste, ground curry, garam masala, and cayenne making a paste and cook for 1 minute. Then add cubed pumpkin and fresh ginger. Cover vegetables with stock and allow to simmer for about 45 minutes or until soft.

Process with a food processor or an immersion blender, being very careful not to burn yourself. You may also use a regular blender, but be very careful and do small batches at a time.

Drizzle cream or coconut cream on top and serve immediately.

(You may also serve this soup cold if you prefer, but I think it was much better served hot.)

Source: http://www.thenovicechefblog.com/