The other day after discovering my freezer was empty of pre-cooked lunches, I took a can of pumpkin soup to work. Oh..my…god. I can’t believe anyone would eat the stuff! It’s horrible – coarse, watery, and just downright tasteless. My tastebuds were offended. So over the weekend I made a big batch of home made Thai-style pumpkin soup and there is no comparison – silky smooth even without straining and bursting with pumpkin-y goodness, my version only needs a little forethought and a few ingredients. I use kent pumpkin, as I find it ends up a lot smoother than butternut.
THAI-STYLE PUMPKIN SOUP
2 tbsp oil (olive is fine)
1 brown onion, peeled and diced
2 cloves of garlic, sliced thinly
2 tbsp red Thai curry paste
1 tbsp ground cumin
2 kg kent pumpkin, peeled and cut into 5cm chunks
1 can coconut milk (I use light, otherwise I feel guilty)
1 L chicken stock (use vegetable for vegetarian)
1 tbsp brown sugar
1 tbsp fish sauce
juice of 1/2 a lemon
- Heat oil in a large casserole dish over medium heat.
- Add onion, and cook until soft, about 5 minutes. Add garlic and curry paste and stir until fragrant, about 1 minute.
- Add pumpkin and stir to cover in the curry paste. Cover with coconut milk and stock, and leave to cook uncovered for about 45 minutes, or until pumpkin is really really soft and liquid has reduced by about 1/4.
- Using a bar mix, wizz the soup until smooth. Season with brown sugar, fish sauce and lemon juice to suit your taste (You may find you need more or less, depending how you like it. The measurements here are just what I used.)
- Serve hot with good bread. Add a dollop of sour cream for a decadent touch, and a sprinkle of cayenne pepper if you like it spicy.
Makes 6 serves