Slow-cooked Green Curry Pumpkin Soup

Hot weather has arrived so the soup should be hot! 

  • 3 or 4 potatoes peeled and chopped
  • 2 or 3 carrots peeled and chopped
  • About a quarter of a butternut pumpkin, seeded, peeled and chopped
  • 2 onions chopped
  • Lots of garlic
  • 1 cup coconut cream
  • 3 cups chicken or vegetable stock 
  • 1 cup chopped spinach or silverbeet
  • 1 Tbsp dried coriander leaves or a small bunch of fresh
  • 2 or 3 Tbsp green curry paste
  • 2 tsp chilli sambal (or more)
  • 2 tsp raw sugar 
  • 1/2 tsp amchur (dried mango powder)
  • 1 can chickpeas
  • Salt
  1. Add all the ingredients except the salt to a slow cooker and cook on low all day while you are at work. 
  2. In the evening blend it to a smooth creamy consistence with a blender wand
  3. Taste and add salt until it is perfect. 

Serve with a garnish of coriander leaves
 

Green Curry Pumpkin Soup

 
Serves 6.  Can be frozen and microwaved. 

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About Alan

Alone in a sea of spinifex.
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