This easy pumpkin soup with gourmet flavours is perfect for winter. Pull out your slowcooker and enjoy this creamy soup on a cold evening. The exotic flavours hint at Thailand with the curry and coconut milk and will have the troops coming back for more.
All vegan ingredients too if you're so inclined.
1.6kg pumpkin, peeled, coarsely chopped
1 carrot, peeled, coarsely chopped
1 brown onion, coarsely chopped
2 tbsp red curry or laksa paste
4 cups chicken or vegetable stock
400ml can coconut milk
1 tbsp brown sugar
1 tbsp lime juice
3 tbsp black garlic essence
1/3 cup (80ml) coconut cream (optional)
1. Place the pumpkin, carrot, onion, curry paste, stock and coconut milk in a slow cooker. Cover and cook for 4 hours on high (or 6 hours on low) until the pumpkin is tender and mixture thickens slightly. Set aside to cool slightly.
2. Blend the pumpkin mixture carefully with a stick blender until smooth. Stir in sugar, lime juice and black garlic essence. Season with salt and pepper to taste.
3. Ladle the soup evenly among serving bowls. Drizzle with coconut cream or fresh herbs as desired. Serve with warm, crusty bread for crunch and extra comfort factor.