Curried Sweet Potato and Pumpkin Soup with Chicken







1 tbsp peanut oil (or sesame or canola)


250gr Diced Butternut Pumpkin


250gr Diced Sweet Potato


1/3 cup (100g) korma curry paste


3 cups (750ml) chicken stock


270ml coconut cream


1 cup (160g) shredded cooked Chicken Breast


100g green beans, trimmed, halved crossways


1/2 cup (140g) Greek- style yoghurt


1 long green chilli, sliced (optional)


1/4 cup (20g) Shredded Coconut, toasted


2 tbsp chopped chives


Step 1
Heat the oil in a large saucepan over medium-high heat. Add the pumpkin and sweet potato and cook for 2 mins. Add curry paste. Cook for 30 secs or until fragrant.


Step 2
Add stock to the pan. Bring to the boil. Reduce heat to medium. Simmer for 5 mins or until pumpkin is tender. Remove from heat. Cool slightly. Use an immersion blender to blend until smooth.


Step 3
Add coconut cream and place over medium heat. Bring to a simmer. Add chicken and beans. Cook for 2 mins or until beans are bright green and tender.


Step 4
Divide soup among serving bowls. Top with the yoghurt. Sprinkle with chilli, if using, coconut and chives.


Serve with Naan Bread, flat-leaf parsley leaves and chopped toasted cashews.

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