Thai Pumpkin Soup [en]

2		Onions
2	tbsp	Olive Oil
2	tbsp	Green Curry Paste
4	cups	Vegetable Stock
2		Carrots
1	kg	Pumpkin (peeled and seeded)
2		Kumara (a.k.a. sweet potato)
400	ml	Coconut Cream
1	tbsp	Soy Sauce
		Coriander Leaves

Instructions

1. Chop and sauté onions using olive oil.
2. Add curry paste, boil and stir for 2-3 minutes.
3. Add vegetable stock and keep cooking.
4. Add sliced carrots, then diced pumpkin and kumara.
5. Cover and boil for 10 to 12 minutes.
6. Sieve vegetables, purée them, and re-add to soup.
7. Add coconut cream and soy sauce, bring to boil again.

Serve hot, garnished with coriander leaves.

Variations

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.

Attribution

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.