Thai Pumpkin Soup
Preparation: 10 minutes
Cooking time: 5-8 mins simmer on stove + 2 hours or more thermal cooking
Suitable: 3 or 4.5 or 6 litre inner saucepan.
Quantity of vegetables will vary with saucepan size.
Ingredients:
Serves: 6
1 kg of pumpkin cut into 2.5 cm cubes (the smaller, the less time to simmer)
1-2 cups of chicken or vegetable stock (just enough to barely cover pumpkin)
1 bunch shallots finely sliced
1 bunch coriander chopped
1 small bunch basil
2 heaped teaspoons Thai Red Curry paste
1 tin coconut cream
1-2 tblpns rice bran oil
Method:
Add curry paste and stir through for another minute.
Stir through pumpkin and continue to sauté for a further few minutes.
Add to the inner pot, the stock, half the coriander, and the basil. Bring to the boil and simmer for 5 minutes, then stir through coconut cream.
Return to a simmer.
Transfer to outer vacuum container and thermal cook for 2 hours or more.
Blend with remaining fresh coriander before serving.