Pumpkin and Coconut Soup

Pumpkin and Coconut Soup

By 26 October, 2013

Yes, it's  Halloween on Thursday and people are doing all manner of things with pumpkins (such as carving them into Jack O'Lanterns) - apart from cooking with them!  Here's a recipe for a lovely soup, with a touch of spice, to serve on the day - or, indeed,  at any time.  Look for a good quality red curry paste to give it depth of flavour.

Ingredients

Instructions

Serves 4 - 6

In a medium saucepan, heat the oil over medium-low heat and sweat the onion until soft.  Stir in the curry paste and cook 4 - 5 minutes, stirring with a wooden spoon.  Put in the pumpkin, stock and salt.  Bring to the boil, turn down heat and simmer until pumpkin is tender.
Remove from heat and cool a little before pureeing in a food processor or blender until smooth.  Return to pan, taste for seasoning and add the coconut cream.  Re-heat but do not boil as the coconut cream will split.
Ladle into warm bowls.  Swirl in a spoonful of coconut cream and garnish with fresh coconut peels and chilli.

Tip: the soup can also be garnished with finely shredded kaffir limes which will give it more of a Thai flavour.

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