Well as usual I had a great long list of things to do with the kids during their school holidays but just never seemed to get round to doing half of them. I had bought two pumpkins (the edible ones) with great plans of letting both my son and my daughter carve their own. After about an hour spent working on the first one and with pumpkin bits strewn all over my kitchen I somehow managed to ‘misplace’ the second pumpkin. Funnily enough it miraculously reappeared the next day and was instead destined for this delicious spicy pumpkin soup. In my opinion this was a much better use of good pumpkin flesh.
This soup does take a bit of time to prepare but if you enjoy Asian spices then it is well worth the effort. I would also suggest taking the time to make the crisp chilli and spring onion garnish to give the soup a bit of added texture.
A creamy Thai style pumpkin soup - rich and delicious
- 1kg pumpkin, peeled, deseeded and cut into 2cm cubes
- 1 tblsp oil
- 2 lemongrass stalks, halved lengthways and slightly bruised
- 1 piece (5cm) ginger, halved
- 1 tblsp Thai red curry paste
- 2 garlic cloves, crushed
- 50g palm sugar, grated (or use the equivalent of brown sugar)
- 400 ml coconut milk
- 750 ml vegetable stock
- 2 tblsp fish sauce
- juice of 1 lime
- Add the pumpkin to a large pan of water and boil until soft - approximately 20 - 30 minutes.
- Remove from heat and drain completely. Set to one side.
- Heat the oil in a clean pan, then add the lemongrass and ginger and fry for a few minutes.
- Add the curry paste, garlic and sugar and stir until well combined.
- Pour in the coconut milk, stock and cooked pumpkin and simmer gently for 10 minutes.
- Strain the soup through a sieve set over a bowl and pick out the lemongrass and ginger.
- Puree the mixture until smooth and return to your pan.
- Add the fish sauce and lime juice and reheat before serving.