Bring the tropics into your winter by adding a touch of coconut and curry to your pumpkin soup. This recipe is perfect for ticking all the boxes: comfort food, best substitute for a savoury Pina Colada cocktail come dinner come winter, quick, easy, filling and last but not least perfect for frozen pre made dinners.
I have actually made two different versions. One is with coconut milk only (nice and simple) and the other with curry for something different to stop becoming complacent in the kitchen. If you are making an ample batch you may as well make two types and freeze one for later.
Ingredients
½ Pumpkin $2.50 instore special
1 can Home Brand Coconut Milk $1.50
1 tbsp Pams Curry Powder $ 1.50
1 tsp Patak’s Korma Paste
1 can of Home Brand chopped tomatoes
1/2 onion
Meat of your choice
Salt and pepper
Method
Cut and peel half a pumpkin. Cut into reasonable size segments bigger than what would take up too much time prepping, and smaller than what would take up too much time cooking.
Steam pieces in a big saucepan for around 20-30 min until the pumpkin is soft and mushy. Take off the heat and blend pouring in a can of coconut milk still blending. Make sure there are no chunky bits left.Ladle half of the soup into a plastic container for freezing or eating later.
Add to the remaining soup chopped tomatoes, softened finely chopped onions, curry powder, Patak paste (or other Indian curry paste) salt and pepper. Make sure you taste it and see whether it is tasty enough. Fry up meat of your choice (chicken, steak,lamb) and add last. Ladle this variation into a plastic container for freezing or eating now.
