Thai Curry Pumpkin Soup
Ingredients
- 1/4 cup extra virgin garlic or onion infused olive oil
- 1/2 cup spring onion tips, green part only
- 2 tsp grated ginger
- 1 tbsp Thai red curry paste
- 500g pumpkin, peeled and cut into small cubes
- 500g white potato, peeled and cut into small cubes
- 2 cups homemade garlic/onion-free or FODMAP friendly vegetable stock
- 400ml canned coconut milk
Garnishes
- Fresh sourdough or gluten free bread
- Coriander leaves
- Thinly sliced red chilli
Preparation
Heat the oil in a large pan over medium heat. Add the chopped spring onion tips and stir for 1 minute.
Add the ginger and curry paste and stir for 1 minute.
Add the pumpkin and stock. Bring to the boil, then simmer on low for 15 minutes or until the pumpkin and potato is cooked.
Blend soup until smooth.
Add coconut milk and return to the heat to warm through.
Season with pepper.
Serve with fresh sourdough, coriander leaves and thinly sliced red chilli.