1kgany pumpkin. I recommend butternut squash. Peeled and cut into cubes.
1tablespoonmild red curry paste. Use only 1/2 spoon if cooking for kids.
1litre chicken or vegetable stock.
1½cupscoconut milk
1tablespoonextra virgin olive oil
Fresh chilli and fresh cilantrocoriander leaves to serve.
Instructions
Wash, peel, and cut the pumpkin.
Heat some olive oil in a large pot or a dutch oven over medium heat. Do not overheat the oil.
Once the oil is just hot, add the red curry paste and mix to fry it a little. Be very careful, if the pan is too hot, it will spit and you might get burnt.
Fry the curry paste for a couple of minutes on low heat. It will become very fragrant.
Add the pumpkin pieces to the paste and mix, until all pumpkin pieces are well coated with the paste.
Add the chicken stock and mix.
Bring the soup to a gentle boil and let it simmer over low heat for 10 minutes or until the pumpkin is very soft.
Using a food processor or a hand blender, puree the soup until it is smooth. If using Thermomix, bring the speed slowly to 8 and puree it for 10 seconds.
Serve the soup in small bowls, garnished with chilli stripes and fresh coriander leaves. Enjoy!
Video
Notes
Make sure all pumpkin pieces are soft before proceeding to puree them. Undercooked pumpkin will not make a creamy soup. Do not rush!Be very careful when adding curry paste to the oil, if the oil is too hot, it will spit and you might hurt yourself. Heat the oil over medium-low heat.