My mum in law Mary bought me a beautiful pumpkin over last week picked fresh from her veggie patch. I used some on the weekend when we had roast but needed to use up the rest. So whilst making 'Cauliflower Soup' I quickly whipped up this gorgeous Thai Style Pumpkin Soup. I found the recipe online a few years ago on Burke's Backyard website.
I have altered it slightly over the years to include garlic, pepper and sesame oil.
2 tablespoons Thai Red Curry Paste
2 tablespoons brown sugar
3 tablespoons ginger (finely chopped)
3 cloves garlic (finely chopped)
sesame oil
2 litres chicken stock
400ml of coconut milk or cream
handful of mint leaves (chopped)
4 spring onions (chopped)
juice of two limes or one lemon
coriander
cracked pepper
Here's the link http://www.burkesbackyard.com.au/factsheets/Food-Health-and-Nutrition/Thai-Style-Pumpkin-Soup/287
I have altered it slightly over the years to include garlic, pepper and sesame oil.
Ingredients
1 large pumpkin (peeled and seeded and roughly chopped)
2 large onions2 tablespoons Thai Red Curry Paste
2 tablespoons brown sugar
3 tablespoons ginger (finely chopped)
3 cloves garlic (finely chopped)
sesame oil
2 litres chicken stock
400ml of coconut milk or cream
handful of mint leaves (chopped)
4 spring onions (chopped)
juice of two limes or one lemon
coriander
cracked pepper
Method
1. Place onion and pumpkin on an oven tray and sprinkle brown sugar and sesame oil over the top. Cook until brown so that the sugar caramelises.
2. Add chicken stock to large saucepan and add onion, pumkin garlic and ginger. Cook until all are soft.
3. Remove from heat and blend till smooth.
4. Add herbs, thai red curry paste, spring onion, pepper, juice of limes and coconut milk and put back on heat to simmer but not boil.
5. Enjoy.
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