|2||tbsp||Green Curry Paste|
|1||kg||Pumpkin (peeled and seeded)|
|2||Kumara (a.k.a. sweet potato)|
- Chop and sauté onions using olive oil.
- Add curry paste, boil and stir for 2-3 minutes.
- Add vegetable stock and keep cooking.
- Add sliced carrots, then diced pumpkin and kumara.
- Cover and boil for 10 to 12 minutes.
- Sieve vegetables, purée them, and re-add to soup.
- Add coconut cream and soy sauce, bring to boil again.
Serve hot, garnished with coriander leaves.
Step 6 – sieve the vegetables – is kinda controversial. My original notes on this recipe didn’t anything about re-adding them. That would make this a rather clear soup. I prefer adding them back in, which makes the soup nice and thick. Usually I don’t bother sieving the veggies out, and just treat the whole soup with a hand blender.
Not sure how Thai this recipe actually is. I got it from a co-worker (forgot her name) in Tauranga, New Zealand. That’s why I like to stick to the word Kumara for sweet potato. I think it’s of Maori origin, but it’s in common use all over the place.