oops! Sorry about this long title but I really excited to share this soup with you today. It’s thick and rich and SPICY! A colleague of mine said to me that she added 2 tablespoons of left over thai red curry paste to her pumpkin soup and it had a huge punch to it. That got me excited and I returned home to try it that weekend.
As usual, I empty my fridge of vege-including one leek and a few potatoes to the pumpkin. The dear hubby then said to me he would prefer to have some MEAT in his soup which left me scurrying around-lucky though I did buy some Mango Chilli Sausages from Leanards so it was handy.
Red Curry Pumpkin Soup with Mango Chilli Sausages and Parmesan Waffles (Serves 6)
800 grams of butternut pumpkin
4 royal blue potatoes peeled and diced
1 red onion chopped
1 leek chopped (White part only)
3 carrots peeled and chopped
1 ltr of vege stock
2 tablespoon of red thai curry paste
1 cup of parmesan cheese
3 mango chilli sausages.
Saute onion in a deep pot. Add curry paste in and cook till it smells oh so good. Then add the diced pumpkin, carrots and potatoes. Add stock. Simmer for around 20-25 minutes.
Mean while, grill sausages till done. Rest. Sliced.
Cool soup for 5 mins.
Whizz the pumpkin soup up in batches (see, told u I love my food processor!). Return to pot. Add sausages.
Turn up the heat in your oven to around 200C. Sprinkle cheese on lined cookie tray. Grill it for around 5 minutes till it all melt. Cool slight. Break it up in pieces. Serve with soup.