Pumpkins have been cultivated for the past 9,000 years, originating from North America.
Pumpkin is a rich source of Vitamin A, which is one of our key antioxidants. When you are ill you need more Vitamin A to fight off infection, which is the perfect excuse to nourish yourself with a delicious bowl of soup!
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Thai
6
15 minutes
20 minutes
800g pumpkin, peeled and cut into wedges
1 brown onion, peeled and cut into wedges
3 garlic cloves, crushed
1 carrot, chopped
500ml vegetable stock / broth
1-2 tbsp red curry paste
Salt & pepper to taste
1⁄4 cup peanuts
1 tbsp olive oil
Heat olive oil in a deep soup pot and sautee the onion, carrot and pumpkin for around 4min, stirring regularly.
Add the curry paste and garlic and toss to cover.
Simmer the ingredients over a low heat, partly covered for 20min.
Use a stick blender or transfer the slightly cooled mix to a blender to puree to your desired consistency.
Transfer to bowls before topping with peanuts for crunch. Enjoy!
