Fresh pumpkin, vegetable stock, soured cream and a dollop of Thai green curry paste makes a simply delicious vegetarian, curry-flavoured soup.
2 people made this
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
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Method Prep:10min › Cook:30min › Ready in:40min
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.
Drain, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
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.