HOUSE OF ASIA
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Pumpkin soup with red curry and chorizo
Autumn is undoubtedly associated with pumpkin. We truly adore this vegetable for its wide range of culinary uses. Here's our chef's idea. Jarek Owczarczyk for creamy pumpkin soup and chorizo accompanied by our irreplaceable, aromatic products.
Ingredients
- 400 ml Coconut milk 12-14% House of Asia
- 2 tsp House of Asia Garlic, Ginger and Chili Paste
- 2 tsp Kanokwan Red Curry Paste
- 500 ml vegetable broth
- 0,5 kg of Hokkaido pumpkin
- 0,2 kg peeled and sliced carrots
- 2 onions, diced
- 100 g chorizo sausage, cut into small cubes.
- 3 tablespoons of oil
- Salt, pepper to taste
- 2 tablespoons chopped cilantro
A method of preparing
- Place the vegetables on a baking tray, mix with olive oil and bake until soft (about 15 minutes) in an oven preheated to 180°C.
- Pour the broth into a pot, add the roasted vegetables, coconut milk, curry paste, and ginger, garlic, and chili paste, then blend until smooth. Strain the soup through a sieve if necessary.
- Place the chorizo sausage in a pan over medium heat and render the fat. Serve the warm pumpkin cream with the crispy chorizo and cilantro.
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Vegetables 
15-30 minutes 
Chicken 
Thailand 
