Glorious Pumpkin Soup

Pumpkin Soup

 I had pumpkin in the fridge and wanted to make something exciting for dinner. I googled pumkin soup recipes and came across Thai Inspired Pumpkin Soup with Lime and Coriander Pesto by Bron Marshall here. My love for Thai food made it clear that this is what I would be having for dinner. I did not make the pesto. The soup was yummy. The recipe as extracted is as follows:Ingredients

  • 1 tablespoon of olive oil
  • 1 onion, finely chopped
  • 2 tablespoons of Thai Red Curry Paste
  • 1 inch of fresh ginger root, grated
  • 1.2 kilos of pumpkin, peeled and chopped, approximately [I used abt 500gms]
  • 800 mls of chicken or vegetable stock [I used Maggi Chicken stock cube]
  • 2 tablespoons of tomato paste [I did not add this]
  • 200 mls of coconut cream [I used Dabur Coconut Milk]
  • salt and pepper to taste
  • ½ a red onion, very thinly sliced
  • 2 red chillies, thinly sliced
  • 10 sprigs of fresh coriander
  1. In a large saucepan sweat the onion with the oil until translucent and soft.
  2. Add the curry paste and ginger and continue to sauté for a couple of minutes until lovely and fragrant.
  3. Add the pumpkin and sweat for another minute or two.
  4. Add the stock and the tomato paste.
  5. Cover and simmer for 20 minutes or until the pumpkin is tender.
  6. Finally, add the coconut cream.
  7. Rinse your blender in boiling water to warm it (as you would a thermos flask) and blend the soup mixture until very smooth. Pass the soup through a chinose if you desire.
  8. Serve the soup whilst still very warm, gently reheating if necessary, with a spoonful of Lime and Coriander Pesto and sprinkled with the thinly sliced red onion, chillies and sprigs of coriander.

I love the colour of this soup. Serve it to people who don’t like pumpkin. Tell them what it is only after they’ve had it. They will never be able to tell! I served this to 5 people of whom only 1 person with an “evolved palate” could tell.

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Filed under Starters, Vegetarian

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