With just a few fresh ingredients and Marion’s Kitchen Thai Yellow Curry kit, you can create this spicy, heartwarming soup. A butternut pumpkin, onion, some vegie stock and sour cream is all you need. Add the chillies at the end to control the heat to your liking.
Thai-style Butternut Soup
1 x Marion’s Kitchen Thai Yellow Curry , which includes:
– THAI YELLOW CURRY PASTE
– COCONUT CREAM
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1 tbsp oil
1 brown onion, sliced
4 cups vegetable stock
1kg (about 2 lb) butternut pumpkin (squash), peeled and cut into small chunks
4 tsp sour cream
toasted pumpkin seeds, to serve
baby herbs or cress, to serve (optional)
- Heat oil in a large pot over medium-high heat and cook onions for about 5 minutes or until golden and soft. Add my THAI YELLOW CURRY PASTE and stir for about a minute or until the paste starts to smell yum. Now add the creamy COCONUT CREAM and vegetable stock.
- Add the THAI DRIED HERBS but leave out the DRIED CHILLIES. Simmer for 2 minutes.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add bamboo shoots to the soup along with the butternut. Turn heat to medium, cover with a lid and simmer for 30 minutes or until pumpkin is tender. Remove from heat. Remove and discard the large green makrut lime leaves before blending the pumpkin to a smooth soup.
- Finely chop the reserved dried chillies. Serve the warm soup topped with sour cream, toasted pumpkin seeds and herbs.
- Notes: – My Marion’s Kitchen Thai Red Curry works a treat as an alternative here!
