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| sesame oil: 1 cup |
| green onions - spring or scallion (chopped): 5 tsp |
| curry paste - red: 1 tsp |
| ginger root: 20 g |
| pumpkins: 1 |
| vegetable stock: 6 cups |
| sour cream: 200 g |
| canned coconut milk: 3/4 cup |
| whole plain yogurt: 2 Tbl |
| ground coriander: 1 cup |
| green onions - spring or scallion: 1 whole onion |
| radishes (sliced): 1 cup |
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This quick and easy recipe will warm you up in the autumnal months. It's perfect for Halloween and a great way to use up your hollowed out pumpkin!
In a large pan add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the pumpkin and stock and bring to the boil, simmer for 15 minutes until the pumpkin is soft and cooked. Remove from the heat.
Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well and season to taste.
Mix 6 spoonfuls of goat’s yoghurt with chopped coriander, divide the soup into bowls and spoon over the yogurt and sprinkle with thinly sliced spring onion and radish.
