Thai Pumpkin and Carrot Soup

With all the cold weather we have been having lately, I couldn't resist making this warming soup. I had a big bunch of coriander in the fridge, so decided instead of the usual nutmeg in pumpkin soup, I would use some green curry paste. Serve this spicy soup with some lovely home made or turkish bread.


1 brown onion, chopped finely
2 tbsp finely grated fresh ginger
1 clove garlic, crushed
1 tbsp green curry paste
half a butternut pumpkin, chopped
1 large carrot, chopped
1 litre vegetable stock
large handful of fresh coriander, chopped



Lightly saute onion in saucepan until translucent. Add garlic, ginger and curry paste and cook off for approximately one minute. Add pumpkin, carrot and stock. Simmer for 25 minutes, or until vegetables are tender.
Process soup in batches. Season with salt and pepper to taste.
Serve in large bowls with coriander.



Source: Jules