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 (check out @fodmapfriendly for a list of certified products)⠀
- 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⠀
- Fresh sourdough or gluten free bread, coriander leaves and thinly sliced red chilli, to serve⠀
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.⠀