Pumpkin soup is a typical Kiwi go to in winter. Our kids love mopping up a thick soup with fresh buns or hearty bread so we whipped this version up for a nourishing but very easy Sunday dinner.
Our kids like a bit of spice…you can modify how much curry paste you use to suit your tastebuds or chill it down with a little more milk or sourcream.
Ingredients
- 1/2 crown pumpkin chopped
- 1 large kumara chopped
- 2 carrots
- 1 onion diced
- 1 Tbsp garlic crushed
- 1/2 jar Thai Curry paste, we used green curry
- 1 Tbsp chicken stock powder
- Boiling water to cover pumpkin
- Salt and pepper
- 1 can coconut cream
- Chopped fresh coriander
- Cream cheese or sour cream to garnish
- Breads of your choice
Method
- Fry off onion, garlic and curry paste in dash of oil.
- Add pumpkin, kumara, carrots and cover with stock, water, season.
- Simmer until vegetables are cooked.
- Stir through coconut cream.
- Either mash or blitz with a blender stick
- Garnish and serve
