Pumpkin Soup
Add 1/4 to 1/2 a sachet of Vissot Cambodian Curry paste to your favourite pumpkin soup

Suggested roast pumpkin soup recipe:

By Ross McKenzie, Toronto NSW

Ingredients:
  • 750g pumpkin, chopped into small chunks (butternuts are a good variety for soup)
  • 750g sweet potato, chopped into small chunks
  • Vegetable oil
  • 2 1/2 cups hot water
  • 1 tbs honey
  • 1/4 (or more to suit taste) sachet Vissot Cambodian Curry paste, dissolved in 1 tbs water (see below)
  • 1/2 cup cream

Method:
  1. Place the pumpkin and sweet potato on a baking tray and drizzle with vegetable oil
  2. Roast in a preheated oven at 220oC for about 45 minutes
  3. Blend the pumpkin and sweat potato in a food processor along with the honey and Vissot curry paste
  4. Stir in the cream
  5. Serve hot with a dob of sour cream if desired

Dissolving the Paste:

Cut paste into 5mm wide strips and place in a small bowl:
Add water until almost covered (1 tbs for 1/4 sachet). Microwave on high until soft (about 10 seconds). Or soak in hot water for 10 minutes: 
Mash into a smooth paste with the back of a spoon:

Please share your own recipe suggestions: