How to make it

  • Coat carrots and pumpkin in 2/3 of the oil and roast in a hot oven for 30 minutes
  • meanwhile sweat off onion in the rest of the oil in a heavy base saucepan
  • add garlic, carrot and pumpkin to onion and fry a little longer
  • add fish sauce stock and coconut cream - liquid should end up just covering vegetables so don't be afraid to add/substract to make this so.
  • bring up to boil before simmering for 15 minutes or so to combine flavours (the longer the better, but it doesn't really matter as long as you don't let it boil dry!)
  • add 1/2 coriander, salt and pepper, stir
  • use your kitchen blender to pulverise everything!
  • add balance coriander, stir and serve (I serve with garlic bread)

Reviews & Comments 2

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    " It was excellent "
    aussie_meat_pie ate it and said...
    I love pumpkin soup and this sounds interesting can't wait to try.
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    " It was excellent "
    chefmeow ate it and said...
    This sounds amazing to me. I am a hug pumpkin fan and a soup fan. You have my 5.
    Was this review helpful? Yes Flag

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