In Recipe, Soup on
September 6, 2018

Thai Pumpkin Soup Recipe

Thai Pumpkin Soup

Spring is finally here (yay!). Whilst I do have some fantastic recipes saved for when the weather warms up, the cold rainy weather over the past week has meant there’s still time to indulge in comfort food for a little while longer!

Which is just as well as I haven’t really been posting many recipes lately. Sorry guys, recipes are just so time consuming to type up! But I’ll try to sneak in a couple more winter recipes before Spring truly arrives, starting with one my favourite recipes this winter.

Thai Pumpkin Soup.

Thai Pumpkin Soup

I’ve posted my usual pumpkin soup recipe on this blog before. The recipe that sparked my love of pumpkin. Seriously, I hated pumpkin before I tried this recipe!

It’s my trusty go to each year when pumpkin starts coming in season. One massive pumpkin, a couple of hours in the kitchen, and I’ve got myself a large enough batch to get me through half a winter! Not quite, but it is a pretty big batch!

But it’s been a couple of years of just plain pumpkin soup. Delicious as that is, it’s time to mix it up. And what better way than to pair it with some Thai spices? Thai red curry to be exact. It’s a combination that works a treat, and if you’ve ever had a Thai pumpkin curry you’ll get what I mean. The sweetness of the pumpkin is the perfect balance for the heat and aromatic spices of the Thai curries.

Thai Pumpkin Soup

This idea was totally not my own though. If you’re a subscriber of Taste Magazine you would have seen it on one of their winter issues. Theirs is a little more extravagant, with fried wonton pastries and more garnish. I’ve kept mine more simple, and upped the curry for a stronger flavour.

It’s a more exiting version of pumpkin soup, and one that will no doubt be making more appearances in my kitchen too! That thing I mentioned about making a batch for half of winter? Yeah that didn’t happen. We licked the pot clean in no time!

For the recipe:

Thai Pumpkin Soup
Serves 6
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Prep Time
1 hr 50 min
Cook Time
30 min
Prep Time
1 hr 50 min
Cook Time
30 min
Ingredients
  1. 1.5kg kent pumpkin, unpeeled, cut into 4cm-thick wedges, deseeded
  2. 800g kent pumpkin, extra, peeled, deseeded, cut into 2cm pieces
  3. 80ml (1/3 cup) olive oil
  4. 1 onion, finely chopped
  5. 3 tablespoons red curry paste
  6. 1L (4 cups) chicken stock
  7. 2 broccolini stalks, trimmed, halved lengthways
  8. 60ml (1/4 cup) coconut flavoured evaporated milk, plus extra, to drizzle
  9. Sliced fresh red chilli, shallots, sesame seeds to garnish (optional)
  10. Lime wegde, to serve (optional)
Coriander and spinach oil
  1. 30g baby spinach
  2. 1/2 cup fresh coriander leaves
  3. 80ml (1/3 cup) olive oil
Instructions
  1. Preheat oven to 160C/140C fan forced. Line 2 baking trays with baking paper. Place the pumpkin wedges on 1 prepared tray and pumpkin pieces on the other. Drizzle all the pumpkin with 3 tbs olive oil. Season. Roast the wedges for 1 hour. Add the pumpkin pieces and roast the wedges and pieces for 30 minutes, until tender but not coloured.
  2. Meanwhile, for the coriander and spinach oil, place the spinach, coriander and oil in a small bowl or jug. Use a stick blender to blend until well combined. Strain oil through a fine sieve over a jug. Discard solids.
  3. Remove pumpkin wedges from oven. Increase the temperature to 200C/180C fan forced. Roast the pumpkin pieces for a further 20 minutes or until golden.
  4. While the pumpkin pieces continue to cook, use a large spoon to scoop out the flesh from the pumpkin wedges. Place in a bowl. Discard the skin.
  5. Heat the remaining 1 tbs olive oil in a stockpot or large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until aromatic. Add the stock and bring to the boil. Stir in the pumpkin flesh scooped from the wedges. Reduce the heat to medium-low and simmer for 15 minutes or until the soup thickens slightly. Remove from the heat and set aside to cool slightly.
  6. Blanch the broccolini in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Drain.
  7. Use a stick blender to blend the soup until smooth. Add the coconut flavoured evaporated milk and stir to combine. Place over low heat to warm through. Ladle the soup into wide, shallow serving bowls and drizzle with coriander oil and extra coconut flavoured evaporated milk. Top with the roasted pumpkin pieces, broccolini, and garnish (if using). Serve with lime wedges.
Adapted from Taste Magazine
Adapted from Taste Magazine
Berry Nutritious http://berrynutritious.com.au/
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