Asian Pumpkin Soup (New Recipe 2015)

 
Asian Pumpkin Soup

8 SERVINGS
gluten free meat lactose free

Ingredients
1 big hokkaido pumpkin (1kg, seedless)
20 g ginger root, peeled & grated
2 big carrots, chopped
2 big potatoes, peeled and diced
1 big onion, chopped
3 tbs yellow curry paste
2 tbs palm sugar
5 tbs sherry (medium dry)
1 tbs Love.Food.Asia. Veggie Paste
1 pn cumin
1 tbs peanut oil
800 ml coconut milk

Last year in pumpkin season we made this Thai Pumpkin Soup with Crispy Topping. This year we made it even more simple but less delicious. This easy recipe combines the Asian flavors with the typical taste of pumpkins. Vegan and gluten free!

Fry onions in oil until lightly brown.
Add garlic and ginger. Stir fry for 1 minute.
Add yellow curry paste and palm sugar.
Let sugar caramelize and pour in sherry.
Stir in carrots, potatoes and pumpkin.
Pour in water until veggies are covered. Simmer for 10 minutes.
Pour in coconut milk and mix soup with a blender.
Serve with Roti like our Roti Prata or Roti Canai and roasted peanuts.

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0 Comments

  1. trishlee75

    This looks awesome! I love squash soups but this seems like it has that extra something! Thanks for sharing! Printing this for my “to try” file!

  2. Pingback: Thai Pumpkin Soup with Crispy Tofu | Love. Food. Asia.

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