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 Rate Recipe |
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A great winter warmer using the exclusive Gumnut squash from the Herdsman.
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4 tbsp olive oil
1 white onion finely diced
2 tbsp red Thai curry paste
1 whole Gumnut Pumpkin finely diced
1 lemon grass finely shredded
1cm crushed ginger
1 cup tomato puree
2 L chicken stock
400ml Coconut cream
½ cup chopped coriander leaves
Finely Chopped spring onion
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Slowly pre-heat your pressure cooker on low heat, add olive oil and stir-fry onions and curry paste until fragrant. Add diced pumpkin and cook until pumpkin is just soft and you can smell a slight roasted pumpkin aroma with a Thai accent. Stir through lemon grass, crushed ginger and cook for 2 minutes or until all the flavours start to come together. Add tomato puree and chicken stock and bring to a slow boil. Lock your pressure cooker to full pressure and cook for 12 minutes once you get to full pressure. Release pressure using the water method. Blitz soup until smooth, Pass the soup through a fine sieve, and add coconut cream simmer slowly and season to taste. Serve with chopped coriander and chopped spring onions.
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