Roasted Red Pepper and Pumpkin Curry Soup with Farfalle, so nice on a cold day.
If you cook everything ahead it’s very quick and easy to make.
cook and drain the farfalle.
In the pot with the noodle water add the vegetables (a little cooked sweet potatoes also found their way into the pot)
now take to stove, the light is bad at the stove so I had to take photos here.
Bring to boil and simmer for about 10 minutes.
blend with a hand blender. These things are pretty cool.
about like this
add coconut milk
and curry paste
and water or the saved noodle water.
sauté chicken while the rest heats
for a couple of minutes.
Add the farfalle and the chicken to the pot
Serve warm and garnish with cilantro.
Pumpkin Curry soup
- 1/2 13 oz package mini vegetable farfalle, (carrot is particularly pretty)
- 1and 1/2 cup water
- 2/3 cup sautéed onions
- 1/2 cup cooked sliced carrots
- 1 15oz can pumpkin, or 2 cups cooked pumpkin cubes
- 1 12oz jar roasted red peppers, or 1and 1/2 cups of your own roasted reds
- 1 quart chicken broth or water1 13oz can coconut milk, regular or light
- 2 Tbsp red curry paste
- 1-2 tsp salt, or to taste
- a few turns of fresh pepper, (white if you have it, otherwise black will do
- 2 cups chicken cut into small pieces, sautéed
- 1/4 cup fresh cilantro, snipped (optional) to garnish
- More water, as desired
Cook the farfalle in the water for barely 4 minutes in a large pot; remove the farfalle to a bowl, and return the noodle water to the pot
Add next 5 ingredients (up to and including chicken broth)
Bring to boil and simmer for about 10 minutes
Blend with stick blender or regular blender until smooth
**** At this point you can save out about 1 to 1/2 cups into another pot, for your non-spicy eater, if you have one) and about 2 Tbsp coconut milk, heat, add about 1/4 cup farfalle and about 2-3 Tbsp chicken, and water depending on how thick you like your soup.
Now add the curry paste and the rest of the coconut milk to the big pot and heat and stir gently.
Add the farfalle and the rest of the chicken to the big pot; warm, adding more water if desired, and serve; sprinkle with cilantro.