RECIPE: Thai Pumpkin Soup

I’ve never cooked with pumpkin before and was surprised to discover that you can’t really cook with the ones sold for carving.

The only reason I made the soup was because pumpkin was on offer in the supermarket and I thought that for £1 each it would make a tasty cheap soup.
The next task was to look up a recipe, some using spices, some using dairy to enrich it, some using Thai ingredients. Only one thing wrong I didn’t have any lemongrass, chillies or red Thai paste. However I did have coconut and a jar of chopped chillies. So I set to work on my version of the soup, here’s the result and recipe.

Thai Pumpkin Soup

Thai Pumpkin Soup

Ingredients:  Enough for 4 to 6  portions.

  • 1 cooking pumpkin weighing about 1 Kilo
  • 1 onion – chopped
  • half block of creamed coconut
  • 2 teaspoons of chopped chillies (or 2 fresh red chillies chopped – up to you if you add seeds!)
  • 1 litre hot vegetable or chicken stock
  • salt and pepper

Method

  • Preheat oven 180 degrees Gas Mark 4.
  • Quarter the pumpkin,  remove seeds and thready pith. Slice each quarter into 2 and place on a baking tray, drizzle with a little oil and sprinkle with a little salt and pepper. Roast in the oven for approx 30 minutes or until soft.
  • Meanwhile, fry the onion in a little oil until transparent – do not let it brown.
  • Add the stock, chillies and coconut. ( break up into small chunks – it will melt into the liquid)
  • Bring to the boil and leave to simmer stirring to melt the coconut.
  • When the pumpkin is soft, scrape the flesh off the peel and chop into smaller pieces. Add the pumpkin to the stock base.
  • Simmer for 15 mins.

To Serve:

  • Blitz the soup with a hand whisk until smooth. Add more stock or hot water until it is the consistency you like.
  • Adjust seasoning to taste.
  • Serve with toasted tortilla wraps cut into wedges / toast / prawn crackers

Alternatives:

  • Use canned coconut milk instead of the creamed coconut, reduce the amount of stock used to around 700ml
  • Add a stalk or two of lemongrass – bruise and cut in half – remove before blitzing.
  • Use a couple of teaspoons of red Thai paste instead of chillies and lemongrass.

If you’d like to see more recipes click RECIPES

2 Comments

  1. Alison

    Mmm looks lovely

    Reply
    1. Sue

      It was very tasty, just enough chilli for a bit of warmth and just enough coconut to make it creamy.

      Reply

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