Thai Pumpkin Kumara Soup (V+GF) // Recipe

Today I’m going to share one of my all time favourite dishes. I’ve been making it for years and it always hits the spot! It’s perfect on a cold wintery day with crusty bread to dip!

I came across the recipe in an old slow cooker book I had and have modified the recipe to make it extra scrumptious.

All you need is kumara (sweet potato for my American friends), pumpkin, white onion, vege stock, Thai red curry paste and coconut cream. Oh and a slow cooker, but you can easily cook this quickly in a big pot on the stove top if you don’t have a slow cooker.

The red curry paste I use is quite mild so I put lots in, but adjust the amount according to your taste buds, some pastes can be quite hot! This one is also vegan too and tastes delicious!! I always have a jar of it in my fridge and purchase it from Countdown in New Zealand. Always check the ingredients when you are buying curry paste because a lot of them contain fish sauce 😦

You simply cook everything (excluding the coconut cream) in your slow cooker and then blend it up using either a blender or immersion blender, then add the coconut cream and voila, delicious Thai pumpkin kumara soup!

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Thai Pumpkin Kumara Soup (V+GF)

  • Servings: 5-6
  • Difficulty: Easy
  • Print


Author: Everyday Nourished NZ

Ingredients

  • 1 large onion, diced
  • 550-600g pumpkin, chopped
  • 550-600g orange kumara, peeled and chopped
  • 3-4 TBSP Thai red curry paste (add more or less depending on taste)
  • 4 cups vegetable stock
  • 400ml coconut cream
  • Coriander to garnish (optional)
  • To Serve
  • Crusty toasted bread

Directions

  1. Turn your slow cooker onto high or low
  2. Chop up the pumpkin, leaving the skin on (as it’s easier to remove once cooked but you can chop it off now if you prefer), and the kumara and onion
  3. Add all ingredients, except the coconut cream and coriander, to the slow cooker and stir a bit to combine
  4. Cover and cook on HIGH for 5 hours or LOW for 8 hours until the vegetables are tender. Check the heat throughout and add more curry paste as desired
  5. Now lift the pumpkin out and remove skins then add pumpkin back to slow cooker
  6. Puree the mixture using an immersion blender or blender
  7. Add as much coconut cream as required. Taste and adjust seasonings as required
  8. Serve immediately with coriander to garnish, and toasted bread

This soup freezes really well so it is perfect to make a batch and have in the freezer for nights when you can’t be bothered cooking, because we all have them!

I really hope you enjoy this soup as much as I do! If you make it tag me on Instagram so I can check it out @everydaynourishednz or use the hashtag #everydaynourishednz  🙂

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