Tuesday, August 26, 2014

My EASY Red Curry & Coconut Pumpkin Soup w/ Roti


Yesterday I had two big dudes to feed. It was pouring rain and my husband and his brother were busy painting our new bedroom. I had a big Kent pumpkin in the fridge, a jar of red curry paste, and a can of coconut milk so I came up with the below recipe for a big pot of yummy soup. I should also mention that I hated pumpkin soup the first timeI had it, because it was so bland. There was nothing in it but water and pumpkin, I'm sure. This recipe definetly spices up the old take on pumpkin soup.

Michael cleaning paintbrushes as I wait at the dry table, which is only dry because it was covered by a tarp. My dining room table is covered in renovation stuff. 

My friend in Nashville asked me to post this recipe after seeing the instagram photo I took. Sorry, there's only a couple photos because I had no plans to post this until she asked. Hi Kathryn!!

Ingredients:
3/4 Peeled and chopped Kent Pumpkin (*you can use another type if you want or add some sweet potato too)
4-5 cups of chicken or vegetive stock (depending on how thick you like your soup). I used chicken stock.
4 Tablespoons of Red Curry paste ( - Use 3 Tablespoons if you don't like much spicy hotness)
1 large onion
3 cloves of chopped garlic
1 and 1/2 Tablespoons of freshly chopped ginger
1 stick of lemongrass (or you can use lime zest)
1 can of coconut milk
1 tablespoon of coconut oil
chopped coriander (Aka: Cilantro) on top when served

Let's get it on:

After you have chopped the pumpkin, garlic, ginger and lemon grass, put the chicken stock on to boil. Once it's boiling add the pumpkin to the stock to cook until just tender (a knife can slide through), then turn off heat.
Put the coconut oil on medium-high heat and wait until it's hot to add the onion. Sweat off the onion and stir until translucent then add the garlic, ginger, lemongrass and curry paste. Stir for 1-2 minutes. Turn off heat.
Add onion and other ingredients to cooked pumpkin and chicken stock, blend with a stick blender until smooth. Be careful not to burn yourself and keep the blender well beneath the liquid so none splashes up on you.
Turn the heat on medium and add the coconut milk. Heat all the way through and stir so that the milk does not curdle.
I served this soup with pre-made roti that I bought from the frozen section of my little Asian grocery store. It keeps in the freezer and they are wrapped individually so you can heat up as many as you need in just minutes.
Top with Coriander and Enjoy
My husband was making a weird eating face so I cut off his head in the photo.

28 comments:

  1. This sounds really yummy. Adding it to my recipe folder :)

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  2. This sounds really yummy! I had a similar reaction the first time I tried pumpkin soup too - I need lots of flavour!! It's good to know other peoples husbands also make strange faces when eating :)

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  3. Oooh that looks so good! I am a bit pumpkin soup fan but I'm always trying to jazz it up a bit to counteract the blandness. I often add garam masala and cumin but I never thought about adding curry paste! I'm going to give it a go.

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  4. Kaz @ MeltingMomentsAugust 26, 2014 at 8:11 PM

    Yum yum yum. I could do with a bowl of this right now. It's so cold and miserable tonight,
    via iBot :)

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  5. Oh yum! I love pumpkin soup, especially with some nice fresh bread.

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  6. Renee at Mummy, Wife, MeAugust 26, 2014 at 8:55 PM

    Oh my gosh! This sounds like a little bit of heaven to me. I can't wait to make it. I feel like it right now!

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  7. Yummo! Fits the way I eat too :)

    Hello from #teamIBOT

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  8. Looks good Jess! I will try it soon..I promise Ioove pumpkin soup xx

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  9. Pumpkin soup is my favourite, and this looks like a delicious one, Jess!

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  10. It will certainly spice up your life, not that I think yours needs spicing up @Lisa @ Random Acts Of Zen

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  11. That makes me a wee bit happy! Thanks @Lisa

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  12. How do you eat @Chantel You have me curious

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  13. Are you having a rainy day too @Renee at Mummy, Wife, Me? I ended up with so much that I froze some for my husbands work lunches

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  14. YES!!! It was my first time trying roti with this soup and I loved it. But usually I have sourdough with my soups. Mmmm. @TeganMC

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  15. It's honestly one of the best parts of winter for me. Soup time. Lot's of soups! mmmm @Kaz @ MeltingMoments

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  16. I've done that, but the brain fart of adding red curry paste just occurred to me last week. @Emma Fahy Davis It's fun to have a good brain fart

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  17. He doesn't even know his head was cut off but I know he'd be grateful! @Lauren @ Create Bake Make haha

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  18. OH you have a folder @Jodi Gibson? WOW. I have a drawer of messy recipe print outs. It scares me and it's hard to find things I love in there. It's one of those things I'll organise one day. I stopped printing them out in the last couple years. I should really start a computer folder, eh?

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  19. Hey that looks really good. Those pictures are making me hungry!

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  20. Yes, I've used it before just not with the red curry. Usually I make my own random paste of spices for this soup. This was much easier! @Naomi Bulger

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  21. OMG I love your new design of your blog! :)

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  22. You're one of the first to notice. Thanks!

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  23. Lucy @ Bake Play SmileSeptember 5, 2014 at 11:19 AM

    Yum yum yum!! This looks absolutely delicious! xx

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