Spicy Pumpkin Soup
- 1 whole 1 whole 1 whole Butternut Squash, or small pumpkin
- 2 whole 2 whole 2 whole Red Onion, small
- 2 whole 2 whole 2 whole Garlic, cloves
- 3 whole 3 whole 3 whole Diced Tomatoes
- 2 Tbsp 2 Tbsp 2 Tbsp Thai Kitchen Green Curry Paste
- 1 Tbsp 1 Tbsp 1 Tbsp Black Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Sea Salt, to taste
- 1 bunch 1 bunch 1 bunch Flat Leaf Parsley, chopped
- 1 bunch 1 bunch 1 bunch fresh Dill, chopped
- 50 ml 50 ml 50 ml Organic Heavy Whipping Cream, double or single cream
- 1 Tbsp 1 Tbsp 1 Tbsp Unsalted Butter, or ghee
- Cut the pumpkin or squash in half and clean it from the seeds. Then cut it in smaller pieces and peel them.
- Add the pumpkin to saucepan and pour hot water over it and boil for about 30 mins or until a fork can easily go through it. Drain and leave to cool.
- Chop the onions and the garlic and add them to another saucepan (big enough for soup). Add the butter to them and cook gently.
- Before the onion is completely soft, add the curry paste, salt and pepper and a few drops of water and let boil on medium heat. Don't forget to frequently stir.
- Blend the pumpkin and dice the tomatoes.
- Add them both to the curry paste and add 3 cups of water. You can add more or less water depending on the consistency you prefer.
- Cook for around 20 mins on low heat.
- Take the saucepan off the hear and add most of the cream and the herbs and stir gently.
- Serve with a few drops of cream on top and some pumpkin seed croutons. You can even experiment with salvia croutons, which are made in the same way as the pumpkin ones but with salvia leaves. They get crazy crispy and full of flavour. For pumpkin croutons go to: Fig Salad (see notes)
Fig Salad: http://www.primalyum.co.uk/#!fig-salad/p0caa