Take traditional pumpkin soup to the next level with a dash of spicy Thai red curry. The sweet flavour of pumpkin goes so well with the aromatic curry paste. This is the ultimate comfort food with a twist!
1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 tbsp vegetable or canola oil
1 brown onion, sliced
1kg (about 2 lb) pumpkin, peeled and cut into small chunks
1 tbsp brown sugar
4 tsp sour cream
2 tbsp chopped coriander (cilantro)
Cheesy toast :
4 slices bread
½ cup grated parmesan
black pepper
Firstly, you need to make a little flavour infuser with my DRIED THAI HERBS & CHILLI. Place the herbs and chillies onto a small piece of muslin cloth and tie up to enclose the contents. This will allow all those yummy herby flavours to infuse the soup without affecting the smooth texture.
Heat oil in a large pot over medium-high heat and cook onions for about 5 minutes or until golden and soft. Add my THAI RED CURRY PASTE and stir for about a minute or until the paste starts to smell yum. Now add the creamy COCONUT MILK, 2 cups of water and the bundle of herbs you made earlier.
Drain and discard the liquid from the BAMBOO SHOOTS. Add bamboo shoots to the soup along with the pumpkin and brown sugar. Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender. Remove from heat and cool slightly. Don’t forget to pull out your bundle of herbs! Then blend the soup in batches until smooth. Keep warm.
For your cheesy toasts, preheat an oven grill. Sprinkle cheese over the bread slices and place under the grill for 2 minutes or until the cheese is golden. Season with black pepper. Ladle soup into bowls and top with sour cream and a sprinkling of coriander. Serve with cheesy toast.
