Pump­kin and green curry soup

Central and North Burnett Times - - EASY EATING -

Serves 4 In­gre­di­ents 1.5kg pump­kin, peeled, and cut into chunks ¼ cup olive oil 50g but­ter 2 onions, chopped 4 cloves gar­lic, chopped 1 tbs grated fresh gin­ger 1 tbs green curry paste 1.5 litres chicken stock 1 tsp brown su­gar 1 cup co­conut milk Salt and pep­per to taste ½ cup chopped co­rian­der Method Set oven to 180C. In an oven­proof dish toss the pump­kin and oil and cook for 25 min­utes un­til soft and golden. Heat the but­ter in a large saucepan. Add the onion and gar­lic and cook for 4 min­utes un­til soft­ened. Stir in the gin­ger and curry paste and stir for a fur­ther 2 min­utes un­til fra­grant. Add the pump­kin, stock and brown su­gar, and sim­mer for 20 min­utes un­til all the flavours de­velop. Blend un­til it is the tex­ture you pre­fer, ei­ther smooth or slightly chunky. Re­turn to the heat, add the co­conut milk, and sea­son to taste. Be­fore serving add co­rian­der and serve with hot bread.

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