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Nutrition Facts
Serving Size 1 (450g) Recipe makes 6 servings The following items or measurements are not included below: mild curry paste
Calories 183
Calories from Fat 94		(51%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 8.6g	43%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 32mg		1%
Potassium 937mg		26%
Total Carbohydrate 23.1g		7%
	Dietary Fiber 2.8g	11%
	Sugars 7.7g
Protein 4.2g		8%
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Recipe #243600 | 55 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: katew
Jul 31, 2007

Yet another variation on a theme - adapted from Australian Table magazine

SERVES 6 -8 (change servings and units)

Ingredients

1 teaspoon olive oil
2 small onions, chopped
3 teaspoons mild curry paste, I used Korma
1 1/2 kg pumpkin, peeled and chopped
750 ml water
270 ml coconut milk
chopped herbs, eg parsley or coriander

Directions

1
Heat oil and cook onion for 3 minutes.
2
Add curry paste, cook 2 minutes till fragrant.
3
Add pumpkin and water.
4
Bring to boil and simmer covered for 20 - 30 minutes.
5
Puree with stick blender.
6
Add coconut cream
7
Serve with chopped herbs on top.

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Course > Soups
Preparation > Time to Make > < 60 mins
Preparation > Inexpensive
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Featured Reviews for This Recipe

From: I'mPat

On Jun 2, 2009

We just loved this pumpkin soup with that little bit of extra kick from the korma paste (I used a generous tablespoon) and coupled with the sweetness of the coconut milk it was great, I did use just under 2kg of butternut pumpkin and upped the rest of the ingredients accordingly. Thank you katew, made for Swap #29 - June 2009.

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From: A Good Thing

On Jul 11, 2008

Very delightful soup here. I didn't have mild curry paste so used normal paste...it was quite "hot" but even the kids ate more than one bowl each! Will make again, I'm sure. Made for Zingo, ZWT4. (-:

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From: French Tart

On Jul 6, 2008

Delicious Kate! I made this with some frozen pumpkin from my garden, and also used home-made coconut milk. The combination of curry and pumpkin is really good, and the coconut added a different level of flavours. We thought that it was just a wee bit too sweet for us.......not much mind you, so next time I might add half the coconut milk and top up the rest of the liquid with vegetable or chicken stock! I sprinkled the top with cumin and a mix of chopped fresh parsley and coriander. Made for Zingo and ZWT4 - another fine recipe from Kate-kins! Merci - FT