This is a delicious, hearty soup. Served with a dash of coconut cream and topped with fresh coriander, it is sure to impress.
Prep time: 15mins
Cook time: 2hours
Yield: approx 2 litres
- 1 small pumpkin
- 1 large cauliflower head
- 2 Red onions peeled and quartered
- 2 Tbs coconut oil
- 1/3 cup Homemade Thai Red Curry Paste
- 1 tsp sea salt
- 2 Tbs grated fresh ginger
- 1 1/2 cups chicken stock
- 6 Kaffir lime leaves
- Juice and rind of 1 lime
- 1 T fish sauce
- 1 tsp coconut sugar
- 1 can coconut cream
- Fresh coriander leaves and extra coconut cream for serving
- Preheat oven to 180c
- Peel and seed pumpkin and chop into chunks.
- Roughly chop cauliflower (takes longer to cook than pumpkin so needs to be cut up)
- Place pumpkin, cauliflower and onions in a roasting dish with coconut oil.
- Add salt and curry paste, toss to coat.
- Roast for about 45mins until very soft.
- Transfer to a large pot.
- Add chicken stock, and ginger.
- Thoroughly combine then puree with a stick mixer (or in a food processor)
- Add kaffir lime leaves and coconut cream, bring to the boil.
- Reduce heat and simmer covered for 20 mins.
- Add lime rind and juice, fish sauce and coconut sugar, stir to combine.
- Cook for a further 5mins.
- Serve with a dash of coconut cream and top with fresh coriander.
If it seems too thick add some extra chicken stock.
It will thicken up while stored in fridge so I will often add some more stock when reheating it.