As the weather cools, time to turn to warming comfort foods.
I love making soups. Sometimes I think soups are my forté.
Pumpkin, coconut and curry combined have a special flavour to me. Coconut curry soup does not need to be spicy hot to be delicious. But if you like spicy hot, add a few chopped chillies.
- 2 chicken breasts or 4 boneless thighs, cut into pieces
- a rasher of bacon
- half a litre of chicken stock
- 1 can of Heinz pumpkin soup Or use four cups of your own if you have some on hand or frozen.
- 1 can coconut cream if not using homemade pumpkin soup
- 1 tablespoon curry powder
- 1 teaspoon pickled green peppercorns (or some chopped chillies)
- 1 large onion chopped
- garlic chopped
- a few sticks of celery chopped
- half a red capsicum, chopped
- a cup of frozen corn kernels
- four large potatoes or kumara (sweet potatoes) peeled and quartered
- ground pepper and chopped parsley or coriander as garnish
- Fry the rasher of bacon until it is crisp and the fat has come out
- Make a Bacon Lettuce and Tomato sandwich, and eat it. That is breakfast sorted*. Back to the soup:
- Brown the chicken, onion and garlic in the bacon fat, and transfer to a slow cooker along with the other ingredients except the corn and herbs.
- Stir it up and cook for the requisite time until the potato is tender (Kumara cooks faster).
- Add the corn towards the end of the cooking time
- Serve garnished with herbs and pepper, with toast or buns.
*PS: There is absolutely no reason you should not just chop the bacon and add it to the soup.