Soup is perfect for warming the belly and fuelling the body. But this one warms it in an extra way – with a nice kick of spice! This is a rich soup, made so by the addition of creamy coconut milk and the level of spice can be adjusted to suit your personal preference (aka tolerance!)
Winter is the perfect time to serve soup and there are now so many variations on just about every kind that you hated as a child. Pea & Ham is not how you remember it. Be sure to serve with crusty bread rolls or homemade Ciabatta, there is nothing as satisfying as dredging bread through soup (especially for little ones!)
- 2 T vegetable oil
- 2 T red or green Thai curry paste
- 1 onion, diced
- 1 stick celery, diced
- 1 tomato, chopped
- 1 kg pumpkin, peeled and diced
- 1 litre of vegetable or chicken stock
- 400ml tin of coconut milk
- finely ground black pepper
- fresh coriander leaves to serve
- Heat a large, heavy-based pot over medium heat, then add oil and curry paste and cook for 5 minutes, stirring often, until fragrant.
- Add the diced vegetables and season with a little salt. Reduce the heat and cook for approximately 15 minutes, stirring often.
- Add the stock and bring to a boil. Cover the pot and simmer for 20 minutes, or until the pumpkin is soft.
- Puree the soup in a blender or using a stick blender and then strain (if you wish) or pour back into the cleaned out pot.
- Return to the boil, whisking in the coconut milk and adjust the seasoning according to your tastes.
- Scatter with coriander leaves to serve.