Pumpkin Soup With A Kick - cooking recipe

Ingredients
    1 (1 1/2 kg) butternut pumpkin
    1 (175 g) brown onions
    1 (270 g) sweet potatoes
    2 (145 g) carrots
    1 (155 g) leeks
    1 1/2 liters chicken stock
    1 tablespoon olive oil
    1 -2 tablespoon Thai red curry paste
Preparation
    Peel and chop vegetables into bite size pieces.
    Warm oil in pot, add Red Thai Curry Paste, saute onion and leek until soft (about 2 to 3 minutes), add other vegetable and stir for another minute of two.
    Add chicken stock and bring to the boil, turn down to a simmer and cook for 40 to 45 minutes.
    Let cool then either blend in a blender or food process or use a stick blender to smooth out.
    Serve with a dollop of cream or sour cream if desired.

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