A
flavoursome soup that is very good on its own as a light meal with some
bread or toast. For a more substantial meal shred some cooked chicken
into it or add some diced raw fish or some frozen seafood mix.
If you're making soup you might as
well make a decent quantity and freeze it in one-cup size containers
ready for reheating quickly when the thought of making a meal leaves
you feeling completely exhausted.
Quantities
are very flexible. It needs pumpkin, onions and celery, but you can
also use odds and ends like parsnip, swede, etc, as well.
Ingredients
1 large Whangaparoa Crown-style grey pumpkin, cut into cubes
4 x 400 gm tins tomatoes or half a 2.5 kg tin tomatoes (from Moore Wilson)
4-6 onions, peeled and chopped
3-4 tablespoons canola or olive oil
1-2 tablespoons Thai green curry paste
4-6 celery stalks/tops, roughly chopped
4-6 carrots, chopped/diced
2-3 kumara (optional), chopped into cubes
1 tin coconut milk
Method
Heat
3-4 tablespoons of canola or olive oil in a large cauldron-size
saucepan (stockpot size). Cook onions, celery and carrots, stirring
frequently, until the onion is soft. Add the curry paste and stir for
about a minute.
Add either the four tins
of tomatoes or half a 2.5 kg tin and stir to combine. Turn heat up and
add pumpkin, kumara and any other root vegetables. When it reaches the
boil, turn down heat and allow it to simmer until the vegetables are
reasonably tender. Note – you don't need to simmer this for hours –
this should take 20-25 minutes, depending on the quantity.
Once
vegetables are tender, remove from heat and use a stick blender to
puree (or put through a food processor in stages). Add coconut cream
and then add boiling water till the soup reaches the desired
consistency.
Serves 15-20
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Notes: If you are planning to freeze this, divide the soup up into smaller containers - such as smaller saucepans and ceramic bowls, otherwise it will take hours to cool down sufficiently to freeze.
Moore Wilson have an excellent range of inexpensive commercial plastic containers if you want to freeze this in one-cup portions.