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Thai Pumpkin Soup
Kate Mate
Whenever I see pumpkin soup on a menu it's always standard, boring old pumpkin soup, and its always creamy. Well what about is lactose intolerant? Or those of us who made a choice to not consume dairy? Well here's the alternative and I think it's a cracker of a recipe.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 4-6 bowls
Ingredients
1/2 a pumpkin (preferably jap) peeled and chopped
4 teaspoons of laksa paste
Half a can of coconut cream
1 teaspoon of minced garlic
2 large carrots peeled and chopped
1 brown onion diced
1/4 sweet potato peeled and chopped
1 litre vegetable stock
Method
Categories
#Dangerous dairy competition
#Dairy free
#Soups
#Starters
#Winter
The laksa paste and coconut cream I use. So much easier than mixing the spices yourself.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 4-6 bowls
Ingredients
1/2 a pumpkin (preferably jap) peeled and chopped
4 teaspoons of laksa paste
Half a can of coconut cream
1 teaspoon of minced garlic
2 large carrots peeled and chopped
1 brown onion diced
1/4 sweet potato peeled and chopped
1 litre vegetable stock
Method
In a heavy bottomed soup pan sauté onions and garlic until soft
Add in laksa paste to cook off the spices
Add stock and bring to the boil
Finally add in all chopped vegetables
Cook for about 30 minutes with the lid on or until vegetables are soft
Allow to cool slightly and then purée with a blender or stick blender
Pour in coconut cream and stir through
As this soup is different I like to stick with different and use a square bowl.
Categories
#Dangerous dairy competition
#Dairy free
#Soups
#Starters
#Winter
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