Name: Warm up with this tasty Massaman Pumpkin Soup recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6
Ingredients: 2 tbsp olive oil; 2 onions, finely chopped; 3 cloves garlic, crushed; 2 tbsp grated fresh ginger; 1/3 cup Massaman curry paste; 1kg butternut pumpkin, peeled, chopped; 2 medium potatoes (500g), peeled, chopped; 1 litre carton chicken stock; 270ml can coconut cream; 1 tbsp fish sauce; Fresh coriander leaves and toasted roti bread, to serve

Warm up with this tasty Massaman Pumpkin Soup recipe

Soup can be made up to two days ahead. Keep covered in the fridge. Freeze any leftover soup for up to two months.

Serves 4-6

Prep

20M

Cook

35M

Total

55M

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Ingredients

2 tbsp olive oil

2 onions, finely chopped

3 cloves garlic, crushed

2 tbsp grated fresh ginger

1/3 cup Massaman curry paste

1kg butternut pumpkin, peeled, chopped

2 medium potatoes (500g), peeled, chopped

1 litre carton chicken stock

270ml can coconut cream

1 tbsp fish sauce

Fresh coriander leaves and toasted roti bread, to serve

Method

Step 1

Heat oil in stockpot over a medium heat. Add onions, garlic and ginger. Cook, stirring, until soft. Stir in paste.

Step 2

Add pumpkin, potatoes and stock. Bring to boil. Gently boil, covered, for about 25 mins, or until pumpkin and potatoes are tender. Remove from heat. Cool slightly.

Step 3

Blend soup in batches, until smooth. Return to same, clean pot. Add cream and sauce. Stir over a medium heat until hot.

Step 4

Ladle soup into serving bowls. Garnish with coriander. Serve with roti.

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Ingredients

Method

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