Old fav: Sweet potato and pumpkin Thai inspired soup
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.
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 |
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Serving Size 408 g
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Amount Per Serving based on 2000 calories*
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Calories 394
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% Daily Value*
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Total Fat 18.2g 28%
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—Saturated Fat 14.9g 75%
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—Cholesterol 0mg 0%
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Sodium 328mg 14%
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Total Carbohydrates 56.8g 19%
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—Dietary Fiber 9.8g 39%
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| —Sugars 15.2g |
