Thai pumpkin soup is not something I would ever order on a menu but I wanted something heathy and cheap and pumpkin was on special at the supermarket.
I love really thick and creamy soups so this one does not disappoint.
Thai pumpin and carrot soup
Half a large butternut pumpkin
4 large carrots
2 garlic cloves
2 teaspoons vegetable stock powder
1 small tin thai red curry paste or about 3 Tablespoons
3/4 tin coconut milk
Dice onion and garlic and place in large pot with about a tablespoon of oil. Sautee till translucent.
Add the curry paste to the onions and garlic and fry till fragrant.
Chop pumpkin and carrots into chunks and add to pot. Cover with water and add stock.
Simmer until vegetables are falling apart.
Blend with a stick blender until silky and smooth. Add the coconut milk and serve.
It was actually a very yummy soup! Thick and creamy and pretty spicy!
I have started a new job recently and we always have beautiful sourdough left at the end of the day so I took some home and slathered it in nuttelex and dipped it in this soup!
xxxxxx I am Already loving Vegan mofo so much!!