Green Curry, Pumpkin, and Coriander Soup
Ingredients
- ½ fresh pumpkin - seeded, peeled, and cut into chunks
- 1 cup vegetable stock
- water as needed
- 1 (8 ounce) carton sour cream
- 1 tablespoon butter, softened
- 1 tablespoon green curry paste
- 1 tablespoon chopped fresh coriander (cilantro)
- 1 clove garlic, minced
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Instructions
- 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.
- 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.
- 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.
Source
Original recipe: View Original