April 3, 2012

Thai Red Curried Pumpkin Soup

  
Serves 8 approx.

I absolutely LOVE this dish. This curried pumpkin soup is one of my all-time favourite quick and comfort-food recipes. It is a really healthy recipe so you can keep eating it without the guilt! Try this for yourself because I definitely give it a big 10/10. 
Note: This makes heaps of soup. Jerome and I always have leftovers for the following days lunch and sometimes dinner too. So you could freeze some or just eat it all like I do.

    1 tablespoons oil
    1 onion, diced
    2 shallots, thinly sliced
    3 medium garlic cloves, crushed
    1 - 2 tablespoons vegan red curry paste, to taste
    2kg pumpkin, chopped into 2-inch cubes
    4 cups veggie stock, enough to cover pumpkin
    Salt and pepper
    Coconut milk to garnish (optional)
    Coriander to garnish (optional)

  1. In large pot (I use a 5L pot) sauté oil, garlic, onion, shallots and red curry paste for a couple of minutes or until onion looks cooked.
  2. Add chopped pumpkin. Stir in the pot for a couple of minutes to soak up the flavours of the paste and onion.
  3. Add veggie stock to JUST cover the chopped pumpkin.
  4. Simmer for 20 to 30 minutes or until pumpkin is really soft
  5. Blend in portions with a food processor/blender or in the pot with a handheld stick blender
  6. Serve in a bowl with salt and pepper, coconut milk drizzled on the top and chopped coriander to garnish.

17 comments :

  1. Absolutely delicious and so cheap and easy to make, I will definitely be having it again! however think I may have put in too much red curry paste this time round, practice makes perfect though eh?

    ReplyDelete
  2. Justine, thanks for the photo. I will keep it. I am so happy that you liked it :D I suppose some curry pastes are spicier and stronger than others?? :)

    ReplyDelete
  3. That is a nice photo!

    ReplyDelete
  4. Good stuff! made it for the 6th time tonight :) Thanks for making vegan cooking easy for hopeless kids like me <3

    ReplyDelete
    Replies
    1. I am so glad that you enjoy it! I love hearing feedback. It's a recipe I make all the time too! ^-^ <3

      Delete
  5. this looks seriously scrumptious! you're the first 21 year old fellow blogger i've come across - loving it!
    xo
    http://allykayler.blogspot.ca/

    ReplyDelete
  6. Gorgeous picture! The soup sounds really wonderful and the presentation makes it even more appetizing:) I've had squash in soups before, never tried pumpkin though. I need to get my hands on some red curry paste to try this. Thank so much for sharing the recipe:)

    ReplyDelete
    Replies
    1. Hello... you should tell me how it goes :) I really love pumpkin soup... especially with the extra zing of curry paste hehe.

      Delete
  7. can you use canned pumpkin instead?

    ReplyDelete
    Replies
    1. Hello! I have never tried it... I think that the a real pumpkin would be best :)

      Delete
  8. What curry paste do you use?

    ReplyDelete
    Replies
    1. I use the Aldi curry pastes as most of the Thai range is vegan :)

      Delete
  9. Such a fantastic soup! I used more red curry (I like it spicy) and added cubed zucchini and pumpkin seeds for some texture. Very easy and delicious!

    ReplyDelete
  10. Oh and used pre-cut, frozen pumpkin that I threw in still frozen. It made it very simple!

    ReplyDelete