Kattwings Knits

knitting that flys off the needles

Monday, 15 June 2009

Pumpkin Coconut Curry Soup

1 baby butternut pumpkin (peeled, gutted and chopped)
1 medium sweet potato (peeled and chopped)
1 medium onion (diced)
800ml of chicken stock
curry powder to taste
1 can of coconut milk

Put cut up veggies into a pot with the stock. Simmer til veggies are soft. Add curry powder to taste. Simmer another 10 minutes. Mash with a potato masher til mostly smooth.

Add coconut milk and simmer another 15minsutes.

While at end of cooking make your own croutons to add to soup.

Cut up Bread into 5cm cubes. Place cooling rack on baking tray. Lay pieces of bread on tray and bake @ 100C til bread is dried.

Serve in bowl with croutons.


Regular postings will resume soon with piccies. Had to share this, girls and I had it for dinner tonight.

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