Ready in 45 minutes
A quick and easy soup, perfect for a cold day.
Cook onion and garlic in oil until soft.
Stir in curry paste and cook for 1 minute.
Add pumpkin, potatoes, coconut milk and stock.
Bring to boil and simmer for 15 minutes.
Puree in batches.
Serve with yoghurt and pepper.
There is no need to be exact with ingredients. I usually use butternut pumpkin, but any kind will do. Adjust the amount of curry paste to suit your own taste.
evanherk 1y agoExcellent. Halved the amount of curry paste for the somewhat sensitive palates of my family, used chicken stock instead of veg, added in 1 tablespoon of Thai fish sauce for extra umamu. Yoghurt is fine, but instead of pepper I use koriander leaves (cilantro).
Aimeelady 3y agoIts a good recipe but since I don't use the metric system it was a little challenging. Used a can of coconut milk and added some jalapeno pepper to give a kick. This is probably meant for a more experienced cook than me.
Skypilot578 3y ago
Patater 3y agoExcellent! Flavorful and great texture.
tm4girl 3y agoVery tasty, with just enough spiciness! Came out very thick, may need some water/veggie broth to thin it out a bit. Had ours with some pumpkin seeds for garnish instead of the yogurt!
neverleavinsd 3y agoMy 17year old son loved this soup! It got spicier as the meal progressed.
CheeseMonster 6y agoYummo!
Plnkdh 6y agoThis is a good alternative to always using peanut butter.
SassySW 7y agoThere is no need to be exact with ingredients. I usually use butternut pumpkin, but any kind will do. Adjust the amount of curry paste to suit your own taste. [I posted this recipe.]