Thai Style Curried Pumpkin Soup

Thai Style Curried Pumpkin Soup

Recipe by Dimitra Alfred

Course: Lunch, Dinner / Cuisine: Thai / Difficulty: Easy

Ingredients

• 1kg pumpkin
• 1 tablespoon olive oil
• 1 large or two small brown or red onions, peeled and chopped
• 2 cloves garlic, peeled and finely chopped
• 2cm piece ginger, peeled and finely chopped
• 1 heaped tablespoon Thai red curry paste*
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1L low salt vegetable stock
• 400ml coconut milk
• Fresh coriander for serving
• Smoked chilli toasted pepitas (see separate recipe) for serving
• Salt
• Pepper

Equipment:

• Metric measuring scales and measuring spoons
• Metric measuring jug
• Chopping board and rubber mat
• Utility knife, paring knife
• Large soup pot
• Wooden spoon
• Soup ladle
• Stick blender

Directions

1. Once you have prepared and measured all the ingredients in ingredient list start cooking.
2. Have an adult help prepare the pumpkin. Use a spoon to scoop out the seeds and then cut away the skin of the pumpkin. Cut it into large chunks.
3. Heat the oil in a large pot and add the onion.
4. Cook stirring over medium heat for about 3 minutes or until onion is soft.
5. Add the garlic and ginger and cook stirring for a further minute or until aromatic.
6. Stir in the red curry paste, ground coriander and turmeric. Cook stirring for another minute or so.
7. Now add the pumpkin to the pot and stir to coat in the spice mixture.
8. Pour in the stock and increase heat to medium high. Cover with lid and bring to the boil.
9. Once boiling, reduce heat to medium or medium low so it’s gently simmering. Cook covered with lid for 30 minutes or until the pumpkin is really soft and tender.
10. Pour in about two thirds of the coconut milk (save the rest for serving).
11. Use a stick blender to puree the soup until smooth. (If using a blender or food processor to blend the soup, have an adult help you. Do not overfill the blender or food processor bowl and always cool the soup before processing or blending otherwise the excessive heat will cause the lid to explode and fly off!).
12. Return pot of soup to medium heat until heated through. Taste and season with salt and pepper.
13. If soup is a little thick, add some hot water, a couple of tablespoons at a time until the right consistency. Taste for seasoning and ladle into individual bowls for serving.

Notes

*Red curry pastes vary in heat, so you may need to play around with the quantity until you find the amount that suits you. You can always add a little chilli to your soup at the end if you wish. Most Thai red curry pastes contain shrimp, but vegetarian ones are also available – just check the ingredients.