Friday, May 25, 2012

Thai Coconut Pumpkin soup.

Here is a loose version of a recipe I found on-line while searching for ideas on how to use up 4 big pumpkins that appeared on my doorstep one day last month! I thought it would be a soup that only I would eat and so I planned to freeze it in tubs as easy work lunches. However the kids wanted to try it and I bravely served it for tea one night with hunks of fresh bread. I expected them to only eat a little before wanting a "real" dinner but they ate their fill and said they loved it. They spiciness can be upped or reduced by the amount of Thai green curry paste you add (or remove)

  • 1 tablespoon of olive oil
  • 1 brown onion, coarsely chopped
  • 2 cloves of garlic, grated
  • 1.5 kg of pumpkin, peeled, coarsely chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbs ginger, grated
  • 1 tbs Thai Green Curry Paste
  • 1 litre of vegetable stock
  • 400ml of coconut milk 

  • Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
    Add the ground coriander, cumin and fresh ginger and cook, stirring until aromatic.
    Add the pumpkin and coat in the spices before adding the stock. Add Thai Green Curry Paste and stir.
    Bring to the boil.
    Reduce heat to low and simmer and stir occasionally. Cook for 30 minutes or until the pumpkin is tender.
    Remove from heat and allow to cool slightly.
    Pour the soup into a blender and blend until smooth.
    Add the coconut milk and season with salt and pepper to taste.

    If you are a culinary tornado like me take a deep breath and try to get motivated about cleaning up the mess in the kitchen!

    2 comments - click here to leave your comment:

    1. Sounds so yummy! Thanks for sharing!

    2. A great recipe, I will try it. Did You freeze part of the soup?