Wednesday, May 16, 2012

Gourmet Garden - recipe #2

This is recipe #2 in the Gourmet Garden blog-off/cook-off. Recipe #1 can be found here.


Thai-style pumpkin and sweet potato soup





Serves 6

1 tbs peanut oil
½ a butternut pumpkin (about 800g), peeled and chopped
1 medium kumera (orange sweet potato), peeled and chopped
1 onion, finely diced
1 tsp Gourmet Garden garlic paste
1 tbs Gourmet Garden Thai seasoning
2 cups chicken stock
165ml can of light coconut milk
1 tbs fish sauce
Squeeze of lime juice
Gourmet Garden coriander paste, to serve

Heat oil in a large heavy-based saucepan, add onion, stir over medium heat till onion is beginning to become transparent.  Add garlic and Thai seasoning, continue to cook, stirring for a further 2-3 minutes until onion is cooked, Add pumpkin, sweet potato and stock, cover and bring to the boil. Reduce heat and simmer for 20-30 minutes until veggies are tender. Blend the hot soup until smooth. Return to the pan and add coconut milk, fish sauce and lime juice. Stir till heated through. Taste and add extra fish sauce and/or lime juice if it needs it. 

Pour into bowls, add a little Gourmet Garden coriander paste to the centre of each and swirl through with a teaspoon before serving.



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4 comments:

Debstar said...

That looks delicious Kek. I've printed out the recipe and will collect the ingredients today.

It's got to beat the toast and apple I had for dinner last night.

Sandra said...

Soup is my go-to lunch at the moment...yummy on a cold day and I can just walk over to the kitchen and reheat a bowl. Too easy. Will be cooking this recipe when my pumpkin and lentil batch runs out. Thanks :)

Debstar said...

Made it for dinner tonight. It's a big thumbs up from me.

Kek said...

Glad you liked it, Deb. I sometimes throw some diced cooked chicken in it too.

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