Izzy’s spicy pumpkin soup
Deliciously spicy, easy to make pumpkin soup
Ingredients
1 onion, chopped
1 tsp red curry paste
1 litre liquid vegetable stock
1 butternut pumpkin, peeled and diced
½ cup cream cheese
¼ cup chopped coriander
Vegetable oil
Method
Heat a tsp of vegetable oil in a large heavy-based saucepan, add onions and cook until soft. Stir in curry paste, then add stock and diced pumpkin. Simmer for approximately 20 minutes, or until the pumpkin is tender.
Let the soup mixture cool for 5 minutes. Using a stick blender, blend soup in batches until pureed, then return the blended mixture to the saucepan.
Stir in cream cheese and coriander.Serve with extra cream cheese and chopped coriander on top.
Recipe by Izzy Felsmann of Early ‘N’ Fresh, with fresh butternut pumpkin and coriander available for easy online ordering.
Early ‘N’ Fresh owners Simon Javor and Izzy Felsmann pride themselves with always delighting customers with the freshest and best quality produce, purchased daily at the Melbourne wholesale market. Creating your own box of freshness is made easy with more than 110 fruit and vegetable options that can be ordered for next day delivery (orders must be made before 10pm the day before) including Rosh Hashanah essentials such as a variety of apples, pomegranates and dates.
For more information or to order, visit earlynfresh.com.au
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