Curried Tomato and Pumpkin Soup

Oven roasted veggies simmered with red curry paste and vegetable stock, then puréed until thick and chunky. A little bit of coconut milk is added to balance the spice and a squeeze of lime for some freshness. Served with a mixed salad or some crusty sourdough bread, this warm soup makes for a simple and cozy dinner.

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Recipe

Curried Tomato & Pumpkin Soup

(Serves 2-3)

Ingredients

250 gms cubed pumpkin
350 gms tomatoes, sliced in half
1 tbsp olive/coconut oil, divided 
4-5 pods garlic 
1 medium red onion, chopped
1 spring onion, chopped 
2-3 tsp store bought Thai red curry paste 
2 tbsp chopped cilantro
3 cups vegetable stock, heated
1/4 cup coconut milk
Salt & pepper to taste 
Juice of 1/2 a lime 
1 tsp jaggery

Method

Rub the pumpkin, tomatoes & garlic with 2 tsp olive/coconut oil, sprinkle with salt and roast in a 200°C oven for 30-35 minutes or until soft. Remove from the oven and set aside to cool.

Heat 2 tsp oil in a pan, sauté the onions until transparent. Add the red curry paste, cilantro & roasted veggies and continue to sauté for 5 more minutes.

Add 3 cups hot vegetable stock and stir well. Once the mixture reaches a boil, lower the heat, cover and simmer for 15 minutes.

Turn off the heat, then using an immersion blender, purée the soup. Break up the large pieces of tomato, but leave the mixture a little chunky.

Bring the soup back to a simmer over low heat, then stir in the coconut milk and season to taste with salt & pepper.

Before serving, squeeze some lime juice and add a bit of jaggery to taste.