spiced red curry pumpkin soup
- 1.8kg (4 lb) butternut pumpkin, halved and seeds removed
- 2 brown onions, halved with skin on
- 1 bulb garlic
- ¼ cup (60ml/2 fl oz) extra virgin olive oil
- sea salt and cracked black pepper
- 2 tablespoons red red curry paste
- ½ cup (125ml/4¼ oz) coconut cream, plus extra to serve
- 4 cups (1 litre/34 fl oz) chicken or vegetable stock
- 1 cup (250ml/8½ fl oz) water
- Preheat oven to 220°C (425°F).
- Place the pumpkin and onion, cut-side up, and the garlic on a large oven tray lined with non-stick baking paper. Drizzle with the oil and sprinkle with salt and pepper. Cover with a sheet of non-stick baking paper and then cover with aluminium foil to seal.
- Bake for 45 minutes, then remove the foil and baking paper. Bake for a further 20 minutes or until the onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin and set aside. Remove the onion and garlic from their skins and set aside.
- Heat a large saucepan over medium-high heat and add the curry paste and cook for 2 minutes or until fragrant.
- Add the coconut cream, pumpkin, onion, garlic, stock and water. Using a hand-held blender, blend the soup until smooth. Place the soup over high heat and bring to the boil to heat through.
- To serve, divide soup between bowls and swirl with extra coconut cream.
- Top with coriander (cilantro) leaves and thinly sliced red and green chilli. Serves 4
© DONNA HAY GROUP
