Thai Pumpkin Soup 01/23/13
Another Luscious Vegetarian recipes gets tried and tested by Michelle Edwards as she tackles a Thai pumpkin soup.
I stuck with the Thai theme with this soup after my Tofu larb in lettuce cups. I was looking for something that I could make ahead of time and then just heat up when we were ready for it, rather than spending a divine, warm evening sweating over the stove.
The recipe is what you’d expect – add roasted pumpkin to sauteed onion, lemongrass and ginger, add coconut milk, curry paste, veg stock and lime juice, and simmer, then liquidise until very smooth. The recipe suggests using a stick blender, but I gave up with mine after a few minutes, and decanted the soup into a blender instead, and it worked beautifully. What set this soup apart for me was its generous topping of chopped fresh coriander and mint and lime zest, and a final drizzle of coconut milk. I used coconut cream instead, just because I had it in the pantry.
Next time I make this, I’m going to add an extra 500g of pumpkin and another tin of coconut milk to keep the ratio of liquid to pumpkin while diluting the spiciness of the red curry paste. I’d have liked more of a sweet-sour-salty flavour from the pumpkin and the veg stock and the lime juice, rather than a big hit of chilli in every mouthful. But if you can find a milder curry paste, that would work, too.
1.5 kg pumpkin or butternut, peeled and cut into chunks
1 medium onion, peeled and finely chopped
1 stalk lemongrass, tender inner part only, finely minced
1 T grated fresh ginger
1T sunflower oil
1t sesame oil
1/4 cup Thai red curry paste
1 x 420g low-fat coconut milk, reserve 2 T
3.5 cups vegetable stock
1T fresh lime juice
grated xest of 1 lime
3T each of chopped fresh, coriander and mint
1 small red chilli, thinly sliced
1. Preheat the oven to 200 degrees Celsius and roast the pumpkin or butternut chunks on a baking tray for 20 minutes until aromatic and tender.
2. Meanwhile, cook the onion, lemongrass and ginger in the oils in a large pot until the onion is soft and translucent.
3. Add the pumpkin/butternut, curry paste, coconut milk, vegetable stock and lime juice and cook over medium heat until very tender. Use a stick blender to liquidise the soup until very smooht.
4. Garnish with the lime zest, herbs, chilli and reserved coconut milk and serve piping hut.