Curried Pumpkin, Splitpea And Carrot Soup
From eyliable 11 years ago
- aprox. 40 mins to make
- Serves 6
Really tasty, make from scratch recipe. Warming, filling and delicious.
Ingredients
- 1/2 kent or grey pumpkin (though any kind you have on hand would probably substitute), large chunks shopping list
- 1/2 cup red split peas shopping list
- 1 heaped tablespoon curry powder (I just used Keens, a red curry paste would also work. More or less depending on how hot you like it.) shopping list
- 250ml coconut milk shopping list
- 1 medium onion, diced shopping list
- 1-2 medium potatoes, large dice shopping list
- 1 large carrot, large dice shopping list
- vegetable stock shopping list
- fresh coriander to serve shopping list
- I realise it seems imprecise, but it's a forgiving mix. I change it each time depending on how much of each ingredient I have on hand. shopping list
How to make it
- Once all veg is prepped, add to a large pot along with stock and split peas. Top up with water and heat until it comes to a boil, then drop it to a simmer.
- I cook until the pumpkin is beginning to fall apart, and then use a stick blender to partly blend the mix-leaving chunks for texture. Cooking for a longer time over slow heat would mean this wouldn't be necessary.
- Top with fresh coriander.
- I sometimes add a little shredded chicken or cooked shrimp on top.
People Who Like This Dish 2
- clbacon Birmingham, AL
- chuckieb Ottawa, CA
- eyliable Wonderland, AU
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