Coconut and curry pumpkin soup

The wonderful combination of pumpkin with the curry and coconut milk makes this soup a delicious meal or entrée.


Coconut and curry pumpkin soup


Serves 4-6

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]
Energy 814kj
Protein 4.6g
Total fat 6.8g
- saturated fat 5.6g
Carbohydrates 26g
- sugars 18g
Fibre 6.4g
Sodium 46mg

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