Pumpkin’s are an Autumnal abundance here in Australia. This vegan-friendly soup made from just a handful of ingredients which work so well in unison; red curry paste, coconut milk and pumpkin is all you need for this one.
This warming soup is slightly sweet, spicy and ethereally smooth. A thrifty recipe which will make 3-4 portions. I made mine in a slow cooker, but you can equally make this soup on the stove. Simple and tantalising results.
Pumpkins have a good source of fibre and carotenoids. Carotenoids are a good antioxidant, meaning it helps reduce oxidative stress on the body caused by the imbalance of free radicals the the amount your body can detoxify. By incorporating more of these antioxidants into your diet will help your body maintain a healthy equilibrium.
2 Cups pumpkin, skinned and cubed
3 Heaped tbsp red curry paste
1 Can Coconut Milk
1 Lime, squeezed (optional)
Sea salt & pepper to season
- In the slow cooker or a heavy weight sauce pan with a lid. Add the pumpkin and red curry paste, ensure the pumpkin is covered in the paste before you add the coconut milk.
- Place on a high setting for two hours on the slow cooker or on the stove medium for one hour with the lid on. Be sure to keep the lid on.
- When pumpkin breaks when you touch it with a fork, take off the heat and leave to cook for 20 minutes before blitzing with a whizz stick. Season to taste with sea salt and pepper. Squeeze of lime to serve.