©2018 by Michaiah Simmons-Villari.

1/2 Pumpkin, deseeded and skin removed.

4 Garlic Cloves, chopped 

2 TBSP Sesame Oil

150gm mushrooms, thinly sliced

1 Courgette, thinly sliced

1 TBSP Green Curry Paste (less if you want it to be mild) 

1/2 cup Coconut Milk

Salt and Pepper

‚Äč

Bring a medium pot half full of water to the boil. Chop pumpkin into 2cm cubes and add to the boiling water. Boil until completely soft.

Heat oil in a large pan, add chopped Garlic and sliced Mushrooms and Courgette and fry until brown.

When Pumpkin is soft remove from heat and place into a blender along with 3/4 a cup of the water from the pot and the Green Curry Paste. Blend until smooth. Add to the pan along with the coconut milk and mix thoroughly. Add salt and pepper to taste.

*Vegan and Gluten Free

Green Curry Pumpkin Soup

1 Tbsp Sesame Oil

1 onion - chopped 

200gm mushrooms - sliced

1 carrot - thinly sliced 

1-2 Tbsp miso paste (depending how strong you like it)

4-5 cups water 

2 Bok Choy - larger leaves sliced in half lengthwise

 

Optional 

1 avocado - chopped 

Udon Noodles or Rice 

Crunchy Seaweed Slices 

 

In a large deep pan fry onions in sesame oil till brown then add mushrooms. 

Add carrot slices and continue cooking until mushrooms start to brown.

Mix miso into half a cup of the water to make a smooth paste then add to pan along with rest of the water and bring to the boil. 

If adding rice add that as water starts to boil. When rice is almost cooked add the Bok Choy. 

Or if using Udon noodles add after boiling water for 5 minutes. Then add Bok Choy.

Once Bok Choy is soft your soup is ready.

To serve add chopped avocado and seaweed pieces on top.

 

Serves approximately 4 people 

*Vegan and Gluten Free

Miso Soup