This soup is delightfully silky and rich in flavour, making it a quick and easy dish to prepare. The zesty lime salts and fresh limes add a vibrant kick, while the honey from our collaboration with the wonderful folks at Egmont Honey provides a perfect sweet balance to the dish.
Ingredients
Serves 4
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1.35kg pumpkin, seeds and skin removed, cut into cubes
- 2 tablespoons red Thai curry paste
- 1 teaspoon Egmont Honey
- 2 teaspoons Fine Lime Company Lime Salts
- 3 cups vegetable stock
- 1 tin coconut cream
- Coriander or parsley to serve
- Toasted pumpkin seeds to serve
- Lime wedges, to serve
METHOD
- Heat the olive oil in a heavy-bottomed pot and fry the onion and garlic over a medium-high heat until soft and translucent.
- Add in the pumpkin, followed by the curry paste, honey, lime salts, vegetable stock and coconut cream.
- Bring to the boil then reduce the heat to a simmer and cook until the pumpkin is soft.
- Remove from the heat and using a stick blender, blend until smooth and no lumps remain.
- Serve topped with a drizzle of olive oil, some herbs and a scattering of pumpkin seeds if desired.