Ingredients
-
1
-
1
-
2
-
2 1/2
-
1
-
1 1/2
-
4
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Thai Pumpkin Soup, I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave., This was very bland. I will not be making it again., WOW – very nice recipe and thank you for sharing!
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Steps
|
1
Done
|
Heat Oil in a Very Large Saucepan or Stockpot. |
|
2
Done
|
Add Onion and Celery and Cook, Stirring, Over a Medium Heat Until Soft, but not Brown About 10 Minutes. |
|
3
Done
|
Add Curry Paste, Stir to Combine and Cook For 1 Minute. |
|
4
Done
|
Add Tomato and Cook, Stirring, For Another Couple of Minutes. |
|
5
Done
|
Add Pumpkin and Mix Well to Combine. |
|
6
Done
|
Add Stock. |
|
7
Done
|
Cover Saucepan and Bring Soup to the Boil. |
|
8
Done
|
Reduce Heat to Low, Uncover, and Simmer For 20 Minutes or Until Pumpkin Is Very Tender. |
|
9
Done
|
Remove Saucepan from Heat, and Allow the Mixture to Cool Slightly. |
|
10
Done
|
Using a Hand Blender, Food Processor or Blender, Puree Soup in Batches If Necessary. |
