Korma Pumpkin Soup
A serving of the Korma Pumpkin Soup.
Recipe Details
Serves: 4-6
Preparation Time: 15 minutes
Cooking Time: 15 minutes
On the table: 30 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 brown onion, sliced
- ΒΌ cup Patak's Korma Curry Paste
- 1.5kg pumpkin, seeds removed and chopped
- 1 large potato, peeled and chopped
- 165ml can coconut milk
- Coriander, for serving
- Crusty bread, for serving
Cooking Instructions
- Heat oil in a large saucepan, add onion and cook, stirring, until onion is soft. Add korma curry paste and cook until fragrant.
- Add pumpkin, potato and 4 cups water. Bring to the boil, reduce heat and simmer for 10 minutes, uncovered, until vegetables are tender.
- Blend or process soup until smooth. Stir in coconut milk and warm through. Top with coriander and serve with bread.
Tips
- Drizzle a spoonful of coconut cream over the surface of the soup just before serving for a professional touch.
- For an aromatic twist add 2 tablespoons of chopped coriander to the soup just before serving.
- Left over soup freezes really well for up to 4 weeks in a sealed container.
All Featured Videos
Patak's pastes are great for making curries. They're also an ideal ingredient to add taste and variety to everday meals.
Creating restaurant quality Korma is easy with Patak's paste. With Patak's perfect blend of spices and herbs all you need to do is follow 3 easy steps.
