Green Curry, Pumpkin, and Coriander Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
3
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Source:

Ingredients for - Green Curry, Pumpkin, and Coriander Soup

1. Fresh pumpkin - seeded, peeled, and cut into chunks - ½
2. Vegetable stock - 1 cup
3. Water as needed - 1 cup
4. Sour cream - 1 (8 ounce) carton
5. Butter, softened - 1 tablespoon
6. Green curry paste - 1 tablespoon
7. Chopped fresh coriander (cilantro) - 1 tablespoon
8. Garlic, minced - 1 clove

How to cook deliciously - Green Curry, Pumpkin, and Coriander Soup

1. Stage

Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.

2. Stage

Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.

3. Stage

Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.