Thai Pumpkin Soup
Ingredients
- ½ butternut pumpkin - chopped
- 1 sweet potato - chopped
- 2 carrot - peeled, chopped
- 1 onion - sliced
- 2 potato - peeled, chopped
- 3 tsp ginger
- 1 tbs lemon juice
- 3 tsp red Thai curry paste
- 1 tsp parsley
- 1 tsp coriander
- 400 ml coconut cream
- 2 cups chicken stock
- 2 tsp pepper
- 1 tsp butter
Instructions
- Peel and chop vegetables into large pieces and set aside.
- sauté onion and garlic with a teaspoon of butter, then pop in curry paste give it a stir.
- Add all the Vegetables, coconut cream, stock, lemon juice and spices to the slow cooker, cook on low for 6-8 hour.
- Blend and serve with crusty bread
Notes
This soup can be cooked in a large pot on the stove top just simmer until vegetables are tender and blend.