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Curried Pumpkin & Coconut Soup
This Asian inspired twist on an old favourite is surprisingly moorish. Serve with crusty bread for a meal in itself. The secret is in the organic ingredients, the pumpkin in particular.
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Ingredients
- 250gm organic kent or butternut pumpkin
- 30gm butter
- 1 large onion (roughly cut)
- 25gm green or yellow Asian curry paste
- 4 lime leaves
- 2 lemon grass stalks
- 20gm basil and coriander finely chopped
- 1 litre coconut milk
- 1 litre vegetable or chicken stock
- 10gm palm sugar
- 20ml fish sauce
Preparation
Peel, de-seed and cut Pumpkin in to 2cm approx pieces. Add butter & onion in hot pot. Cook until golden Add paste, lime leaves and lemon grass. Cook for further 2 minutes then add stock and coconut milk. Bring to the boil. Simmer for approximately 1 hour Puree with hand blender and adjust flavour with sugar and fish sauce. Add Coriander and Basil just before serving.