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Red curry gives this pumpkin and kumara soup a Thai twist. A comforting dish filled with flavour. Check out Chef Brett McGregor’s recipe here.
4 Tbsp Extra Virgin Avocado oil
50g / 1.7oz garlic, processed into a paste
50g / 1.7oz ginger, processed into a paste
1kg / 2.2lb orange kumara, peeled and chopped
1kg / 2.2lb pumpkin, peeled and chopped
4-6 tablespoons Knorr red curry paste
Enough water to come up to half way of saucepan
500mls / 1pt coconut cream
To garnish:
sprigs fresh coriander
4 Tbsp crispy shallots
- Heat the avocado oil in a large saucepan. Add the garlic and ginger paste. Cook for 5 minutes or until starting to change colour.
- Add in the curry paste and fry for 5 minutes or until the oil separates.
- Add the kumara and water. Bring to the boil then simmer, until the pumpkin/kumara is soft.
- Add the coconut cream and cook for further 10 minutes. Place the mixture in a food processor and blend until smooth. Add extra water if it is too thick.
- Serve topped with coriander and red crispy shallots.
Ingredients
4 Tbsp Extra Virgin Avocado oil
50g / 1.7oz garlic, processed into a paste
50g / 1.7oz ginger, processed into a paste
1kg / 2.2lb orange kumara, peeled and chopped
1kg / 2.2lb pumpkin, peeled and chopped
4-6 tablespoons Knorr red curry paste
Enough water to come up to half way of saucepan
500mls / 1pt coconut cream
To garnish:
sprigs fresh coriander
4 Tbsp crispy shallots
Directions
- Heat the avocado oil in a large saucepan. Add the garlic and ginger paste. Cook for 5 minutes or until starting to change colour.
- Add in the curry paste and fry for 5 minutes or until the oil separates.
- Add the kumara and water. Bring to the boil then simmer, until the pumpkin/kumara is soft.
- Add the coconut cream and cook for further 10 minutes. Place the mixture in a food processor and blend until smooth. Add extra water if it is too thick.
- Serve topped with coriander and red crispy shallots.
