The Best Guide for the SO50 Area

Thai Pumpkin Soup

Published: 3rd October 2007 10:54

A warming spicy soup with the richness of coconut, a definite winner. I've tried to make pumpkin soup so often and been let down by the quality of pumpkins widely available, make sure you get a flavourful variety that is meant to be eaten, I recommend ‘Crown Prince'.
Serves: 4
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Ingredients
1 Medium sized pumpkin
3 tbsp Olive oil
1 tsp Green Thai curry paste
1 Large onion, finely chopped
250ml Coconut milk
salt and pepper
Method
1. Peel and deseed the pumpkin and cut into 2.5cm chunks.
2. Heat the oil in a frying pan over a medium heat and fry the onions for 3-4 minutes. Then add the curry paste and cook for 2 minutes.
3. Add the pumpkin and continue to cook for about 10 minutes, until the pumpkin is nicely softened.
4. Add the coconut milk and heat the mixture thoroughly, then transfer to a blender and blend until smooth.
If you find this soup too thick add a little vegetable or chicken stock until you find the consistency you like.

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