Coconut and curry pumpkin soup
The wonderful combination of pumpkin with the curry and coconut milk makes this soup a delicious meal or entrée.
1.5 kg pumpkin, peeled and chopped
2 onions, peeled and chopped
2 stalks celery, chopped
1 L chicken stock
1 Tbsp red or green curry paste
1 x 400g can lite coconut milk
Place pumpkin, onion, celery, chicken stock and curry paste in a large heavy-based saucepan.
Simmer gently for 20-25 minutes or until the vegetables are tender.
Purée until smooth and return to the saucepan.
Add coconut milk. Heat gently, but do not boil.
Serve with poppadoms.
Variation: For a milder curry taste use 1 tsp curry paste.
Nutrition Information Panel
|Per Serving [6 Serves]|
|- saturated fat||5.6g|