Thai Pumpkin Soup

I love pumpkin soup, and I love Thai flavours, so why not combine them?  You can use your favourite type of pumpkin for this recipe, but if it is a bit watery, the colour won’t be great.  Hint for a cheat – a tiny smidge of tumeric will fix the colour without adding strange flavour (unless you add too much of course).   The way to beat this of course, is to get some pumpkins growing, I have grown them in the past and nothing beats the flavour.

I have found that baking the pumpkin before making the soup intensifies the flavour (especially if you are unfortunate enough to get a watery, bland pumpkin).

You should get about six serves out of this, and although a blender makes it easy, you can use a potato masher in the pot too, it’s just a little more effort (imagine me saying that!)

Thai Pumpkin Soup

Thai Pumpkin Soup

1.5 kg pumpkin, chopped into cubes of approximately 3 – 4 cm each;

1/4 cup oil;

1 onion, sliced finely;

1 tbs grated ginger (use real ginger root instead of dried ginger, the flavour will be much better;

1 lemongrass stalk, or the equivalent of that lemongrass paste you can buy in the vegie section of the supermarket;

1/4 cup  red Thai curry paste;

3  1/2 cups vegetable stock (home made if possible, commercial can be a bit salty);

400 ml TCC Coconut Milk;

1 tbsp lime juice;

1 tsp white sugar;

Coriander or italian parsley for garnish.

Preheat oven to 200 degrees celcius (or 180 fan forced).  Peel and cube pumpkin and roll in half the oil in a baking dish.  Season and bake for 30-35 minutes or until tender (check after 25 minutes as ovens vary).  Heat oil on medium, cook onion, ginger and lemongrass for five minutes.  Add curry paste and fry for a further minute.  Add pumpkin, stock and coconut milk.  Simmer (do not allow to boil) for 10 minutes.  Discard the lemongrass if using a whole one.  Blend or mash until smooth, season to taste and serve.

If you like a little more kick, add a little more curry paste.  If all the soup isn’t eaten at once, it freezes well and is one of my favourites to take to work for lunch.  Take it out of the freezer the night before and put it in the fridge to defrost.  If you leave it until late at night to take it out, it will still be a little frosty the next morning and should transport well.