Pumpkin, fenugreek and coconut soup

Name: Pumpkin, fenugreek and coconut soup
Cuisine: Australian
Ingredients: 25 ml vegetable oil; 1 teaspoon brown mustard seeds; 12 curry leaves; 1 large brown onion, minced; 1 teaspoon dried prawns; ¼ cup coriander leaves; 150 ml fish sauce; 1 teaspoon ground turmeric; 600 g butternut pumpkin, peeled and cut into 1 cm cubes; 1 litre Spiced Vegetable Stock; 600 ml coconut milk; 6 cloves garlic, minced; 1 tablespoon minced ginger; 250 ml coconut cream; 1 teaspoon fenugreek seeds; 2 green chillies, minced; 1 teaspoon minced turmeric

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

A spicy, rich vegetable soup with familiar curry flavours. Try it with Curry Crackers, Parathas or Onion Nigella Bread.

Ingredients

1 teaspoon dried prawns
25 ml vegetable oil
1 teaspoon

Oceania
Australia
Fish course
Pescatarian
Spicy
Gluten-free
Summer
Soup

Method

Dry-roast dried prawns over gentle heat until fragrant. Cool, then grind to a fine powder.
Heat oil in a large saucepan, then sauté mustard seeds and curry leaves briefly over moderate heat until seeds start to pop. Stir in onion, garlic, ginger, chilli and minced turmeric, then cook for 1-2 minutes to soften. Add coconut cream and fenugreek seeds and cook, unc