Thai pumpkin and sweet potato soup.
This low fructose winter warmer, is a Thai twist on the traditional pumpkin soup. I can tolerate garlic and a touch of chili but for those of you who can’t, simple omit these ingredients from the recipe. I promise it’ll be just as yummy.
For this recipe I used my pressure cooker and a food processor.
What you’ll need:
1kg butternut pumpkin, peeled, cut into 1.5cm pieces
1kg of sweet potato peeled, cut into 1.5cm pieces
1 tablespoons red curry paste
400ml can coconut cream
800ml of chicken stock
2 tsp of crushed ginger
2 tsp of crushed garlic
½ tbs of crushed lemongrass
1 bps of sweet chilli sauce
1 tbsp of fish sauce
To serve:
1/4 cup fresh coriander leaves
Chilli flakes
A dash of low fat cream
Prepare ingredients and pressure cooker. Once prepped add all ingredients to pressure cooker and select the soup function. Fasten the pressure nozzle and let the cooker do its thing.
Once the timer has counted down, slowly release the pressure from the cooker.
Transfer potions of the soup into the food processor. Blend until smooth and transfer to a large bowl. Repeat this method until all the soup has been blended to a smooth consistency.
Stir blended soup to even out the creamy texture.
To serve, sprinkle with a little chilli, a sprig of fresh coriander and a dash of cream.