Tuesday, 26 March 2013

Liquid Gold

I've been known to make soup in 40+ degree heat. So it's not unusual for me to randomly decide that it's soup season.

Sometimes I just feel like a hot bowl of soup.

It's that simple.

And this soup recipe was the perfect solution to my craving.

 thai pumpkin soup >> STARTS WITH CUPCAKES
Thai Pumpkin Soup

This recipe made enough for nine decent portions.

I froze the excess into individual containers for easy lunches or dinners.
Or snacks, if the mood strikes..

This was probably the easiest soup I've ever made.



Ingredients
1 tablespoon of olive oil
1 brown onion, coarsely chopped
2 clove of garlic, grated
1.5 kg of butternut pumpkin, peeled, coarsely chopped
2 tsp ground coriander
1 tsp ground cumin
1 tbs ginger, chopped or grated
1 litre of vegetable stock
200ml of coconut milk or cream

Instructions
Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
Add the ground coriander, cumin, fresh ginger and cook, stirring until aromatic.
Add the pumpkin and coat in the spices before adding the stock. Bring to the boil
Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until the pumpkin is tender.
Remove from heat and allow to cool slightly.
Using stick mixer - Mix until smooth.
Add the coconut cream or milk  and season with salt and pepper to taste.
Serve.


xx

Original recipe here

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