Pumpkin Soup – with a thai influence

Pumpkin Soup – with a thai influence

I experimented with a lovely thai inspired pumpkin soup last week, the weather this week will be perfect for you to give it a try, it is gluten, dairy, egg and grain free and tastes great.

Here is the recipe

Pumpkin Soup – Thai inspired

Serves 2

650 gram piece of pumpkin, remove seeds and skin and cut into roasting sized pieces
3 red onions peeled and halved
3 tablespoons of olive oil
2 tablespoons of brown sugar
1 tablespoon of red curry paste
200mL chicken stock
220mL coconut cream-not low fat
2 tablespoons of coriander chopped
½ kaffir lime leaf thinly sliced
small amount of red capsicum for garnish

Heat oven to 200 degrees, coat pumpkin pieces and red onion with 2 tablespoons olive oil and then the brown sugar, put in oven to roast until cooked, about twenty minutes. Put 1 tablespoon of olive oil into saucepan and gently heat, add in red curry paste, stir for a minute until fragrant, add in chicken stock and 180 mL of coconut cream and cooked pumpkin and onions, heat until warm and then blend with a stick blender, garnish with remaining coconut cream, coriander, kaffir lime and red capsicum.

With Thai curries it is important to remember that you do not need to cook them for a long time to get great flavour from them, in fact if you do the flavour tends to dissipate, you only need to cook them until the meat you are using is cooked, or if not using meat heat only until hot.

I always use the Mae Ploy brand of curry paste that is available from Asian Supermarkets

If you know Thai Food you will be wondering where the fish sauce is, I actually forgot to put it in and it still tasted great, but by all means put in 1 teaspoon if you like.