Toasty Thai Pumpkin Soup

Toasty Thai Pumpkin Soup

The nights are closing in, the air feeling brisker, we are undoubtedly encroaching further and further into autumn. Pumpkins have long been associated with the change in the seasons; the flickering lanterns are as much a part of the season as fallen leaves or blazing bonfires. This is a warming pumpkin soup with a twist, the addition of a lemongrass, ginger and coconut milk giving it a more oriental soup. Here is how to make this Autumnal classic – gone east.

Sandy Sike

Ingredients

For 6 servings:

½ kg of pumpkin (peeled and chopped)

4 teaspoons of sunflower oil

1 sliced onion

1 tablespoon of grated ginger

1 bashed lemongrass

3-4 tablespoons of Thai red curry paste

400ml of coconut milk

850ml of vegetable stock

lime juice and sugar, to season

1 sliced red chilli (optional)

pumpkin seeds to garnish

Method

1. Preheat oven to 200C, throw the pumpkin, seasoning and half the sunflower oil into a roasting tin and cook for 30 minutes.

2. Whilst the pumpkin is roasting, toss the rest of the oil, ginger, lemongrass and onion into a pan and soften for 10 minutes. Once softened, stir in the curry paste for 1 minute before adding the now roasted pumpkin, 350ml of the coconut milk and all the stock.

3. Simmer and continue to cook for 5 minutes before fishing out the lemongrass.

4. Allow to cool, and then blend until smooth.

5. Return to the heat and warm through whilst seasoning with salt, pepper, lime juice and sugar.

6. Drizzle the remaining coconut milk, scatter with chopped chilli and pumpkin seeds and serve.

 

The nights are closing in, the air feeling brisker, we are undoubtedly encroaching further and further into autumn. Pumpkins have long been associated with the change in the seasons; the flickering lanterns are as much a part of the season as fallen leaves or blazing bonfires. This is a warming pumpkin soup with a twist, the addition of a lemongrass, ginger and coconut milk giving it a more oriental soup. Here is how to make this Autumnal classic – gone east.

Ingredients

For 6 servings:

½ kg of pumpkin (peeled and chopped)

4 teaspoons of sunflower oil

1 sliced onion

1 tablespoon of grated ginger

1 bashed lemongrass

3-4 tablespoons of Thai red curry paste

400ml of coconut milk

850ml of vegetable stock

lime juice and sugar, to season

1 sliced red chilli (optional)

pumpkin seeds to garnish

Method

1. Preheat oven to 200C, throw the pumpkin, seasoning and half the sunflower oil into a roasting tin and cook for 30 minutes.

2. Whilst the pumpkin is roasting, toss the rest of the oil, ginger, lemongrass and onion into a pan and soften for 10 minutes. Once softened, stir in the curry paste for 1 minute before adding the now roasted pumpkin, 350ml of the coconut milk and all the stock.

3. Simmer and continue to cook for 5 minutes before fishing out the lemongrass.

4. Allow to cool, and then blend until smooth.

5. Return to the heat and warm through whilst seasoning with salt, pepper, lime juice and sugar.

6. Drizzle the remaining coconut milk, scatter with chopped chilli and pumpkin seeds and serve.

Sandy Sike
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