Donna Hay - Spicy Pumpkin soup

I thought seeing as this was originally meant to be a food blog i should really post some food item.



Now that the cold weather is starting to kick in i have been turning to my winer warmer dinners, soups, stews, curries and so on. For me the classic winter warmer is pumpkin soup. My husband and i were out shopping the other day and decided to stop for lunch at the food court. We were hungry but didn't want anything too heavy or junky. We spied a sign at Sumo Salad advertising their soup and roll/wrap deal. It was the perfect solution. I in particular liked this option because i always have a case of wanting a bit of everything, so being able to have a soup AND a choice of a roll was great.



I chose the chicken and corn soup and a ham and pesto roll, while my husband chose pumpkin soup and a chicken schnitzel wrap. Eating our soup got us talking about how much we both loved pumpkin soup, and so i put making a pot on my to do list!



Fast forward to last night, when i finally made the said soup. I had seen a curry pumpkin soup recipe in one of my Donna Hay books that i had been wanting to try. I is basically a normal pumpkin soup recipe but with a bit of red curry paste and coconut milk added.



I didn't have red curry, so i used green instead, and i also used low fat coconut milk. If you want an even lower fat option you could also use coconut evaporated milk.



The resulting soup was full of flavour with a yummy creamy spicyness... mmmmm. Leftovers went in the freezer and the recipe has been marked for a do over!



Spicy Pumpkin Soup



1 TBLS Green Curry (Original recipe said red)

1 kg Pumpkin - Peeled and Chopped (I used 1 small butternut, and also added a carrot and sweet potato)

4 cups chicken or Vegetable stock

1.5 cups Coconut Milk

1 Chilli (optional)



1) Fry the curry in the pan for 1 minute

2) Add the stock and pumpkin, stir. Put a lit on and let it cook for approx 6 minutes or until soft

3) Blend until smooth (either in a processor or with a stick blender)

4) Add coconut milk, stir

5) Sprinkle optional chilli on top.



I made the soup up to step 3, blended in the processor thn put it in the fride ready for dinner that night. Then i just poured the contents into a pot, added the milk and reheated it. Add some toast or croutons and enjoy!