Old fav: Sweet potato and pumpkin Thai inspired soup

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I love pumpkin, I love sweet potato and I love Thai food – here is my perfect match of all 3.  It is so easy and very quick to make.

Ingredients for 6 servings:

  • 740g sweet potatoes
  • 1 kg butternut pumpkin (weight before peeling)
  • 2 leeks
  • 15g fresh ginger
  • 1 Litre vegetable stock
  • 4 garlic cloves
  • 2 tbs red curry paste
  • 2 red chillies (seeds and all)
  • 400ml coconut cream (200ml is my standard amount)
  • Add grated nutmeg to taste

I am a firm believer in speedy cooking.  I have yet to be convinced that there is any point in pre-cooking / sautéing ingredients before boiling them.  I put all but the coconut cream in a large saucepan.  Bring to boil then turn down the temperature to a simmer.  Leave until the vegetables are done – it took me 15 minutes.

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Put into a blender but my preference is a handheld blender as it leaves a bit of texture instead of pureeing everyone.  This makes 6 generous portions, I froze some.

The result is a gorgeous Thai inspired dish.

Nutrition Facts
Serving Size 408 g
Amount Per Serving based on 2000 calories*
Calories 394
% Daily Value*
Total Fat 18.2g 28%
       —Saturated Fat 14.9g 75%
       —Cholesterol 0mg 0%
Sodium 328mg 14%
Total Carbohydrates 56.8g 19%
       —Dietary Fiber 9.8g 39%
       —Sugars 15.2g
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