Thai Pumpkin Soup

A Thai inspired pumpkin soup made with lemon grass, ginger, garlic, red curry paste and coconut cream, making it a lovely winter warmer.

1.5 kilos pumpkin / 3.3 pounds (1.2 kilos / 2.6 pounds, without the skin & seeds)
1 small brown onion (or 1/2 medium-sized onion)
3 – 5 cloves fresh garlic (1 tablespoon when finely diced)
1 x 2 cm piece of fresh ginger (2 teaspoons when grated)
1 stalk of fresh lemongrass
2 tablespoons sunflower oil (or vegetable)
1 tablespoon butter
2 tablespoons red curry paste
9 cups vegetable stock
1 x 270 ml can coconut cream (1 cup + 2 tablespoons)
1 tablespoon white sugar

View the full recipe at Tania’s Kitchen →