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. 


About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in Uncategorized. Bookmark the permalink.

please comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s