12 February, 2015
Pumpkin Soup with a Red Thai Twist
2 garlic gloves
Sea salt flakes
1L vegetable stock
2 tablespoon Lush Delights Red Thai Paste (www.lushdelights.com.au)
250ML greek yoghurt (soy yogurt can be used)
Milk (Rice milk can be used)
Peel and dice pumpkin, onion and garlic – place in large boiling pot with vegetable stock and sea salt flakes and pepper (to taste).
Boil until a skewer can be inserted into the pumpkin without resistance. Drain pumpkin, keep a little of the stock (50-100ML). Using either a hand wand or food processor blend the drained ingredients with Lush Delights Red Thai Paste, gradually add the greek yoghurt – this should form a thick soup effect, if you prefer the thickness of the soup don’t add milk or stock, however, if you desire a more runny ‘drinkable’ soup add milk and/or stock to desired consistency.
I personally like to serve my soup in a small sourdough bread bowl – however, in a bowl with a side of tasty garlic bread does the trick as well smile emoticon
Sourdough Bread Bowl:
Preheat oven to 180 degrees. Cut top off sourdough roll and scoop out the inside (don’t discard). brush the inside with some melted butter infused with garlic. Place in oven until lightly heated (includes lid), place the inside bread on a flat lined tray in the oven as well (this will crisp lightly ready for dipping in soup).