Recipe: The Easiest Curried Pumpkin Soup
This is NZ Lifestyle Block columnist Kristina Jensen’s favourite way to use her pumpkin harvest.
Words: Kristina Jensen
1 large chopped onion
2 cloves of garlic, chopped
2-3 tbsp grated ginger root
2 tsp green curry paste or 1 large tbsp curry powder
half a large pumpkin, chopped into chunks
1 vegetable stock cube
1 tsp mustard powder
400ml coconut cream
1 tsp each of salt, freshly ground black pepper
Time: 75 minutes
Fry onion, ginger, and garlic in a large pot in a generous amount of olive oil, until translucent. Add green curry paste, or curry powder mixed into 3 tbsp of water. Simmer for 30 seconds.
Add the pumpkin, cover with water, then add the stock cube. Bring to the boil, then simmer for 30 minutes until the pumpkin is tender.
Add the mustard powder, salt, pepper, and coconut cream. Puree with a handheld blender or in a food processor.
Simmer gently for another 10-15 minutes with the lid on to avoid splatters. Serve with a swirl of sour cream, croutons, chopped parsley or coriander, and pumpkin seeds.