Recipe: Thai Pumpkin Soup
| Published: 6th October 2008 22:49 |
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, so make sure you get a flavourful variety that is meant to be eaten such as ‘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:
- Peel and deseed the pumpkin and cut into 2.5cm chunks.
- 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.
- Add the pumpkin and continue to cook for about 10 minutes, until the pumpkin is nicely softened.
- Add the coconut milk and heat the mixture thoroughly, then transfer to a blender and blend until smooth.
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