Thai-inspired pumpkin soup
Rich, creamy, comforting and sneakily healthy, pumpkin soup is an absolute winter essential! This Thai-inspired pumpkin soup is packed full of flavour. Garnish with some toasted coconut chips, fresh lime or coriander and enjoy.
Ingredients
Method
Ingredients
- 1 medium-sized pumpkin
- 1 large brown onion, roughly chopped
- 2 Tbsp Thai red curry paste
- 2 Tbsp lemongrass
- 1 litre Pams Vegetable Stock
- 1 can Pams Coconut Cream
Cookware: Baking tray, large stock pot, stick blender.
Method
- Preheat the oven to 180°C. Cut the pumpkin in half, place onto a baking tray in the oven for 30 minutes or until tender.
- Add the onion to a large stock pot with the curry paste and some oil. Sauté on a medium high heat until the onion begins to soften and become fragrant. Add the lemongrass, stock and coconut cream.
- Scoop the pumpkin off the skin and add to the pot. Simmer for 15 minutes. Turn off the heat then leave to cool slightly and season well with salt and pepper.
- Using a stick blender, blend until smooth and creamy. Briefly reheat, then ladle into soup bowls to serve.
Top tips:
- Garnish with some toasted coconut chips and fresh lime or coriander.
- Roasting the pumpkin adds great flavour, but you can also add chopped pumpkin straight to the pot with the stock and cook until soft.
- Before roasting, scoop the pumpkin seeds out from the pumpkin and spread out on a separate baking tray. Toss with a tablespoon of curry paste and roast for 10 minutes. Sprinkle a few seeds over your soup for a crispy topping.
- To make it vegan friendly, ensure that the curry paste used is vegan.
Recipe notes:
Pumpkin – Pumpkin soup is best made with good, old fashioned varieties like butternut pumpkins, crown pumpkins or buttercup squash. However, any pumpkin you have available should work – the taste will just be slightly different.
Roasting - Roasting the pumpkin adds great flavour, but you can also add chopped pumpkin straight to the pot with the stock and cook until soft.
Coconut cream – If you don’t have any coconut cream on hand, you can substitute it for coconut milk (from a can, not a bottle). The consistency of the soup will be thinner.
Spice – For extra flavour and heat, try adding in a dash of curry powder, some finely sliced red chilli or a few chilli flakes.
Garnishes and sides – Top with some toasted coconut chips and fresh coriander or lime. Or, before roasting, scoop the pumpkin seeds out from the pumpkin and spread them out on a separate baking tray. Toss with a tablespoon of curry paste and roast for 10 minutes. Sprinkle a few seeds over your soup for a crispy topping.
For a great accompanying dish, we love this Tomato and fresh herb focaccia or Alice Ardnell’s bread recipe. Of course, if you are pushed for time, a New World bakery bread would also do the trick!
FAQ:
What cut of pumpkin is best for Thai inspired pumpkin soup?
See Recipe Notes – Pumpkin above.
How long does Thai pumpkin soup last?
Like most soups, this is even better made the day before. Just reheat before serving. It is best consumed within 5 days if stored in the refrigerator.
Can I serve this recipe to vegans?
Yes! To make it vegan friendly, ensure that the curry paste used is vegan.
Can I swap coconut cream for coconut milk?
Yes. See Recipe Notes – Coconut Cream above.