Green Curry, Pumpkin, and Coriander Soup
Delicious way to mix up your average pumpkin soup. It's got a bit of a spicy kick without being too much. Huge hit with everybody here. Serve with some crusty bread and enjoy.
- Serves: 3 persons
- ½fresh pumpkin - seeded, peeled, and cut into chunks
- 1cup vegetable stock
- water as needed
- 1(8 ounce) carton sour cream
- 1tablespoon butter, softened
- 1tablespoon green curry paste
- 1tablespoon chopped fresh coriander (cilantro)
- 1clove garlic, minced
Step 1Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
Step 2Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
Step 3Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.