Tracey’s Thai Coconut and Pumpkin Soup

This is a belly warming winner that Tracey our cook and kitchen gardener has kindly shared with us! It includes all of the seasonal favourites coming off the farm or out of the kitchen garden that she so diligently tends to each week! Pumpkin, coriander and chilli! Enjoy!

Ingredients:

• 2 Tbsp extra virgin olive oil

• 1 brown onion, diced

• 2 garlic cloves, finely diced

• 2 Tbsp of curry paste

• 1.8kg seasonal pumpkin (Queensland blue variety for Tracey). Peeled and cut into chunks

• 2 1/2 cups of stock. Your choice, vegetable or chicken.

• 400ml / 1 can of coconut milk

Toppings:

• Coriander

• Chilli

• sesame seeds

• Coconut yoghurt
  

  Method:

1. Sautee onions and garlic in a pot with oil for a few minutes until lightly browned. Add curry paste and let cook for a couple of minutes to caramelise together.

2. Add the pumpkin into the pot and mix through to coat with curry paste. Let cook for a little to allow the pumpkin to toast and soak in the flavours.

3. Add coconut milk and stock to the pot and let simmer until the pumpkin is soft.

4. Using a stick blender, blend together all contents in the pot until it reaches a smooth homogenous consistency.

5. Ladle out into bowls and top with coriander, chilli, sesame seeds and a dollop of coconut yoghurt! Also delicious with cheesy garlic bread on the side if you want to go all out!