28 September, 2015
Thai Pumpkin Soup with Chicken
Thai Pumpkin Soup with Chicken
Serves: 4
Ingredients:
- 2 tablespoons Thai red curry paste
- 1 leek, sliced
- 1/2 large butternut pumpkin
- 1/4 jap or kent pumpkin
- 1 small sweet potato
- 2 tablespoons chicken or vegetable stock powder
- 5 cups water
- 400ml coconut cream
- 2 cup shredded cooked chicken (optional)
Method:
- Add the Thai Red Curry Paste and the leek into the bottom of your soup or stock pot and sauté for a couple minutes until the leek starts the soften and the curry paste is very aromatic
- Add in the peeled and roughly chopped pumpkins and sweet potato, add in the stock powder and top with 5 cups of water
- Bring to the boil , then reduce the heat and simmer for 20 minutes until the pumpkin is soft and cooked through
- Use your stick blender to blend the soup until smooth, the soup should seem too thick at this stage
- Add in the coconut cream and the chicken stirring through until chicken is mixed through well
- Simmer for approximately 5 minutes to allow the coconut cream and chicken to be heated through.
Recipe Notes:
- You can use any combination of pumpkin/squash types you like as long as it totals between 2 – 2.5kg of pumpkin
- Store covered in the fridge for 2 days
- This recipe is freezer friendly
- For a vegetarian alternative use vegetable stock and do not add the chicken
- Picture shows the soup served topped with croutons
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.