Friday, September 17, 2010

Pumpkin Soup


Serves 2-3

500g pumpkin peeled, roughly chopped
2 tbsp Olive / vegetable oil
1 large onion chopped
1 tbsp minced garlic and ginger
1 tsp ground coriander
1 tsp ground turmeric
1 tbsp vegetarian tom yam paste (Thai ingredient can be found in Asian stores)
1 tbsp curry powder
Salt &  pepper to taste
1 bowl of vegetable stock, or 1 stock cube dissolved in 1 bowl of water
1 tsp sesame seeds and fresh coriander leaves to garnish


Heat oil in a large pan, sauté onion, and minced garlic and ginger for a minute. Add pumpkin, vegetable stock, turmeric, coriander and bring to boil for about 15 minutes till pumpkin is soft.

@ this stage if you prefer a creamy soup, let the soup cool and blend.

Otherwise in the same pan add tom yam paste, curry powder, salt and pepper to taste and stir well.

Ladle soup into  bowls, garnish with sesame seeds and coriander leaves. Serve immediately.

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