Friday Drool

Look out, she's joined the slow cooker brigade!

Here's my first little effort.  I can tell we're going to get along just fine...

Thai Pumpkin Soup

1kg pumpkin

1 tin coconut cream/milk {for a healthier alternative, I used coconut flavoured evaporated milk}

1 brown onion

2 garlic cloves

1tbsp red curry paste

Handful fresh coriander

500mL chicken stock

Chop the pumpkin up into 2-3 inch cubes...the bigger the cubes the longer this takes to cook. If you're going be out all day, feel free to just chuck in some large wedges. Put your pumpkin in the slow cooker and add 1 tin coconut cream/milk and 500mL of chicken stock.

In a frypan/wok, cook off 1 large onion sliced, 2 finely chopped cloves of garlic and the curry paste to taste.  Once the onions are cooked through, add the coriander and stir through.  Then add the whole lot to the pumpkin and stir through again.

The soup is cooked when the pumpkin is soft.  I had it cooking for about 6 hours on low.  Once cooked, whizz it in the blender to get a nice smooth consistency and then plate up.

Whack a big dollop of sour cream in the middle and garnish with some fresh coriander.  

Serve with crusty white bread.

VOILA!

Recipe adapted from the Masterchef forums