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Green Curry Pumpkin Soup




Source of Recipe


myself






Recipe Introduction


I often add in optional ingredients like-soaked yellow lentils, sauted onion, finely chopped zucchini, spinach, kale or sweet potato, potato- ie whatever I have on hand. None of them are compulsory though for a fantastic soup





List of Ingredients



• 1 - 1 1/2 pumpkins peeled and chopped (if you can get someone else to do this for you I recommend it, but I have done it when I really have to)
  
• 1-2 tbs veg stock powder (depending how much pumpkin and other veg it looks like you have)
  
• 1/2- 1 jar green curry paste (vegan one of course) as above for amount
  
• 1-2 tins coconut milk (entirely optional)
  
• water (some,)
  






Instructions



1. Heat saucepan, add oil and fry the green curry paste with the pumpkin. Add veggie stock powder and enough water so most of the pumpkin is covered (less is more as the pumpkin will also release water). Cook for about 20 minutes, more if needed.
   
2. Use potato masher to mash up the pumpkin unless you want to get fancy with a food processor (if you used onion the food processor is strongly recommended)
   
3. Add coconut milk and heat gently. If you overheat it will look gross but still smell and taste great.
   
4. Cure your cold!
   






Final Comments


Bake some gluten free vegan bread to have with it :) or not