Sunday, 25 January 2015

Thai pumpkin soup


1 med- large Kent Pumpkin
3/4 jar if Thai green Curry paste
1 leek
1 brown onion
1tbl of garlic minnced 
1 tbs of minced ginger
1 tsp of oil
1ltr of chicken stock or enugh to cover pumpkin
1-2 tuns coconut milk


Add in a saucepan the Cube pumpkin and dice leeks, onions and the minced garlic and ginger and the green Carry paste. Add the Chicken stock and bring to the boil cook until a veggies are soft and add the Coconut milk let it cool a bit and blitz in a blender until smooth. Serve with a dab of sour cream! Enjoy !