Friday, April 24, 2009

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!


Anonymous said...

Absolutely DELICIOUS!!!!! Hubby says it's the best soup ever!!!!!!!! (I used red curry paste)

Shell said...

Could you tell me how many people this serves? i need to incease the quantities for up to 13 people.

janna said...

@ Shell I would say it serves about 6 - 8. For 13 people I would double it. That shoulf give generous sized bowls.