Thai Coconut Pumpkin Soup

Thai Coconut Pumpkin Soup

Years ago, I used to go to a shop called 3 Ducks just off Manly Corso for lunch. It was here I first tasted a thai curry flavoured version of this old favourite. The eatery no longer exists but this is my adaptation, just perfect served with crusty French stick or toasted sourdough. Ingredients underlined.

 1.     Cube or slice pumpkin, preferably organic & a combination of types, I use kent & butternut, and sometimes I put in a sweet carrot, uh whatever!

2.     Saute onion in enough olive oil to cover the base of a large sauce pan

3.     Add pumpkin and a tablespoon of red thai curry paste (more or less to taste!), packets & jars are available in supermarkets

4.     When pumpkin is coated with the curry paste add enough chicken stock to just cover pumpkin, simmer until pumpkin is soft.

5.     Blend & add coconut milk to taste.

6.     Serve with a hint of basil or coriander & a dob of plain yoghurt!

Gold, yellow or orange colour foods feed the solar plexus & stimulate our life force. Yum diddlee!

 Ps … Sue, where are you?