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Thai Pumpkin Soup

recipe from abbylidiastephanie.blogspot.com

Allan & Michele's Asian Inspired Pumpkin Soup
adapted from
Stephanie Alexander's The Cook's Companion, pg 800

2 tablespoons vegetable oil
2 tablespoons red or green Thai curry paste (I used red)
1 onion, diced
1 stick celery, diced
1 tomato, chopped
1 kg pumpkin, peeled and diced
1 litre vegetable or chicken stock
400ml coconut milk (or as I used, the Light and Creamy Coconut variety)
freshly ground black pepper
fresh coriander leaves

Heat a large, heavy based saucepan over a medium heat, add oil and the curry paste, cook it for 5 minutes or so, and keep stirring so it doesn't stick. It will soon become fragrant, (I usually sneeze about here) then add the vegetables and salt. Reduce the heat to low and cook for about 15 minutes, but keep stirring occasionally so the flavours go through all the vegetables. Add the stock, bring it to the boil, then cover and simmer for about 20 minutes or whenever the pumpkin is tender.

Puree the soup however you wish, usually I use my Bamix as it's easy to clean, then strain it into the saucepan. It's a good idea to wipe the pan clean before adding the soup back into it. Straining it may seem like a lot of effort, but it gives the soup such a smooth texture, that it's actually worth the effort. Return the soup to the boil, add the coconut milk, whisking while pouring and adjust the seasoning as required. Serve in bowls and scatter the coriander leaves over it. The best pumpkin soup I've had in a long time!