Thai Flavours in a Spicy Pumpkin Soup

It's now getting to soup weather and what better than pumpkin soup spiced up with some Thai ingredients.

(If you wish use your own preferred recipe for pumpkin soup with the addition of some extra seasoning) but if not here are some base ideas for the soup...

You will need:

1 Pumpkin, peeled, deseeded and roughly chopped (about 1.5kg)
2 chopped leeks (thoroughly washed)
2 diced cloves of garlic
2 cms piece of peeled and chopped (or grated) fresh ginger
1 to 2 tablespoons of curry paste (Thai red Curry Paste or Mussaman Thai Curry Paste or Charmaine Solomon's Recipe for homemade Green Curry paste works well)
1 Tablespoon of Oil (or enough to just cover base of pot)
2 litre of Vegetable or chicken stock
400ml tin of Coconut Milk


In a pot large enough to take eventually all the ingredients heat the oil and then add
The onions, garlic, ginger and curry paste and cook gently over a moderate heat for about 5 minutes to release the flavours then add your Pumpkin stir well and cover and cook gently for another 5 minutes before adding up to 2 litres of Chicken or Vegetable stock - depending on pumpkin size. Stir well, cover and simmer until pumpkin and vegetables are soft. Blend, or vitamise soup to smooth paste - return to pot, add the Coconut Milk and juice of a lemon or lime and gently re heat to serve. Finally garnish with chopped fresh coriander leaves (microgreen coriander is ideal for this)

Great served with Royale's Bakery Italian Biga Bread or Baguette, lightly toasted!

To add a richer flavour to ordinary pumpkin soup or Thai pumpkin soup oven roast the chopped pumpkin and chopped onions in a hot (200ºc) oven together with a couple of tablespoons of oil and sprinkled with a couple of tablespoons of brown sugar - turn them a couple of times over 30/45 minutes so that they caramelize but do not blacken! Pop these vegetables into your stock mix and continue as before - It really adds a deeper taste sensation!


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