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Thai Pumpkin Soup
Ingredients
- 1.5 kg Hokkaido pumpkin
- 400 ml vegetable stock
- 400 ml creamy coconut milk
- 2 onions
- 4 tbsp red Curry paste
- 1 tbsp ginger grated
- 1 tbsp lemongrass chopped
- juice of 1 lime
- 6 tbsp vegetable oil
- Salt, pepper and sugar
- red chilli for garnish
Instructions
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Peel and cut the pumpkin into quarters, scoop out seeds and membranes, put the pieces in a roasting pan and drizzle on about 4 tbsp of the vegetable oil. Shake well to coat the pumpkin. Roast in the oven at 190°C for 30 minutes.
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Heat 2 tbsp of oil in a pan. Add the onions previously chopped, the grated ginger and the chopped lemongrass. Cook gently over a low heat for 10 minutes to soften the onions.
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Add in the curry paste and cook for 1 minute.
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Add in the roasted pumpkin, the stock and most of the coconut milk – keep 6 – 8 of tbsp for garnish.
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Bring to the boil and simmer gently for 5 minutes.
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Let the preparation cool down slightly before processing with a hand blender or food processor.
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Season the soup with salt, pepper, eventually freshly ground, and a couple of pinches of sugar.
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Finally add in the lime juice, bring the soup back to the boil. Before serving garnish each bowl by dribbling in a little of the reserved coconut milk and add a few thin slices of red chilli.
Recipe Notes
Source lost, eventually “Titli’s Busy Kitchen”