Tuesday, November 3, 2009
Thai Pumpkin soup
This is a great warming soup to have at Halloween or on Guy Fawkes night when there is still an abundance of pumpkins around. Although smaller pumpkins will give a stronger flavour, feel free to use any you can get your hands on, including any failed attempts at pumpkin carving! If you can't get a pumpkin then feel free to use any type of squash. I've made this several times using Butternut Squash and it's just as delicious.
2 tbsp vegetable oil
1 onion, sliced
1 leek, sliced
2 cloves of garlic, crushed & cut into cubes
1.2kg of pumpkin flesh, peeled & cubed
1 carrot, peeled & roughly chopped
2 red chillies, 1 finely chopped
1 inch piece of ginger, peeled & grated
1 tsp ground coriander
1 tsp red curry paste
1 litre/ 4 cups chicken or vegetable stock
400ml tin of coconut milk
Salt & pepper
Handful of fresh coriander
Toasted Pumpkin Seeds (optional)
In a large pan heat the oil then add the sliced onion and leek and gently sauté for roughly 7 minutes until they have started to soften. Add the garlic and cook for another couple of minutes before adding the chopped pumpkin flesh, carrot, 1 finely chopped chilli and the ginger. Sauté for a few more minutes then add the ground coriander and the curry paste. Cook for a minute or so stirring well so that the paste doesn’t burn, then add the stock. Cover and leave to simmer gently for roughly 25 minutes or until all the vegetables are soft.
Remove from the heat then add the coconut milk and seasoning. Allow to cool completely before blending to a completely smooth consistency. When ready to serve, gently reheat and add the coriander, reserving a little for a garnish along with the remaining chilli, thinly sliced or if you prefer garnish with toasted pumpkin seeds sprinkled on top.