South Indian Pumpkin and Coconut Soup

THIS is a great summer soup. A perfect entree option to that fine wine and dining experience for your guests. It’s also very simple to make with approximately half an hour including cooking time.

Preparation Time

10 minutes

Cooking Time

25 minutes

• 1 x 170g pkt Continental South Indian Curry with Roasted Spices Flavour Base
• 1 kg butternut pumpkin, peeled, deseeded, coarsely chopped
• 750ml (3 cups) water
• 185ml (3/4 cup) coconut cream
• 1 tbs coconut cream, extra, to serve
• 1 tbs finely chopped fresh chives

1. Combine the flavour base, pumpkin and water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 15-20 minutes or until the pumpkin is tender. Remove from heat and set aside for 5 minutes to cool slightly.
2. Place the pumpkin mixture in the jug of a blender and blend until smooth. Transfer to a saucepan and add the coconut cream. Place over medium heat and cook, stirring, for 5 minutes or until heated through.
3. Ladle the soup among serving bowls. Drizzle with a little extra coconut cream and sprinkle with chives. Serve immediately.