Green curry, pumpkin and coriander soup

    40 min

    Fresh pumpkin, vegetable stock, soured cream and a dollop of Thai green curry paste makes a simply delicious vegetarian, curry-flavoured soup.

    3 people made this

    Serves: 3 

    • 500g cubed fresh pumpkin
    • 240ml vegetable stock
    • water as needed
    • 200g soured cream
    • 1 tablespoon butter, softened
    • 1 tablespoon green curry paste
    • 1 tablespoon chopped fresh coriander
    • 1 clove garlic, minced

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to the boil and cook until pumpkin is tender, about 20 minutes.
    2. Drain, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
    3. Stir soured cream, butter, Thai curry paste, coriander and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved cooking liquid into the mixture until you reach your desired consistency, at least 10 minutes.

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