2 tablespoons coconut oil
1 medium onion, coarsely chopped
1 tablespoon finely chopped fresh ginger root
2 teaspoons crushed garlic
2 tablespoons Thai red curry paste (The heat of different brands of Thai red curry paste vary in heat, so if unsure add less curry past to start off with. You can always add more later.)
2 cups chicken stock (or vegetable stock)
2 cups water
500 g pumpkin cubes, cut smaller (perhaps buy the packets of cubed pumpkin, but to speed up the cooking process, cut each cube into three or four smaller pieces. Choose the brightest orange pumpkin you can get.)
2 tablespoons tomato paste
1 tablespoon Thai fish sauce
1 teaspoon lemon juice
salt to taste
toasted pumpkin seeds to garnish
chopped chives to garnish
cayenne pepper to garnish
1. Heat the coconut oil in a large pot and sauté the onion and ginger. Add the garlic and red curry paste; stir-fry for 30 seconds.
3. Add the coconut cream, fish sauce and lemon juice. Simmer partially covered for a further 5 minutes.
4. Remove from the heat. Liquidise until smooth (you can use a stick blender). Add salt if need be (taste first – the fish sauce is very salty) and black pepper to taste. Reheat if necessary.
5. Spoon into bowls. Sprinkle with rows of pumpkin seeds, chopped chives and a little cayenne pepper.
You can keep this soup covered in the fridge for several days.
Recipe idea by Dalene Crafford and also on Sugar Free Revolution site here
This warming soup is just right for the cooler months, hope you may enjoy some soon ...