Ingredients
Marion’s Kitchen Thai Yellow Curry*, which includes:
THAI YELLOW CURRY PASTE
COCONUT CREAM
DRIED THAI HERBS & CHILLI
BAMBOO SHOOTS
1 tbsp oil
1 brown onion, sliced
4 cups vegetable stock
1kg (about 2 lb) butternut pumpkin (squash), peeled and cut into small chunks
4 tsp sour cream
toasted pumpkin seeds to serve
baby herbs or cress to serve (optional)
Instructions
STEP 1
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 YELLOW CURRY PASTE and stir for about a minute or until the paste starts to smell yum. Now add the creamy COCONUT CREAM and vegetable stock.
STEP 2
Add the THAI DRIED HERBS but leave out the DRIED CHILLIES. Simmer for 2 minutes.
STEP 3
Drain and discard the liquid from the BAMBOO SHOOTS. Add bamboo shoots to the soup along with the butternut. Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender. Remove from heat. Remove and discard the large green kaffir lime leaves before blending the pumpkin to a smooth soup.
STEP 4
Finely chop the reserved dried chillies. Serve the warm soup topped with sour cream, toasted pumpkin seeds and herbs.
*NOTES:
- My Marion’s Kitchen Thai Red Curry works a treat as an alternative here!
