Wednesday, September 5, 2012
Tried and Tested Thai Style Pumpkin Soup
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to just have on hand. I can’t tell you how many times it has been my saviour.
Thai Style Pumpkin Soup
Serves 6
Inspired by the Spirithouse
1 - 2 Tbs macadamia oil
4 cups pumpkin, chopped
1 Tbs macadamia oil
1 red onion sliced thinly
1 can of coconut milk
1 Tbs red curry paste
2 cups vegetable or chicken stock
1 Tbs coconut sugar (brown sugar will also do)
1 Tbs fish sauce
1/2 cup coriander leaves, roughly chopped
juice of 1 lime
Preheat oven to 180 degrees celcius
Place pumpkin on a baking tray and lightly coat/spray with oil
Roast until tender (approx 25 mins - 30 mins depending on the size of your pieces)
Remove from oven and allow to cool slightly
Meanwhile heat macadamia oil over a low - medium heat in a heavy based saucepan
Add the onion and cook until soft
Turn down the heat slightly before adding a 1/4 cup coconut milk and the curry paste
Allow to cook gently for 5 mins
Add the slightly cooked pumpkin, remaining coconut milk, stock, fish sauce and coconut sugar
Allow to simmer for 5 - 10 mins longer
Add the coriander leaves and transfer to a blender or use a hand held blender to puree
Add the lime juice and adjust the seasoning if necessary
Subscribe to:
Post Comments
(Atom)
Flick The Guilt For Just $15 By Picking Up A Copy Of Guilt Free Desserts By Wholesome Cook Today. Did I Mention We Are Featured!
Sign Up for Some Goodness
Posts
Comments
Popular Posts
-
For anyone interested in learning more about raw food then do take some time to stop by the website of Russell James . A pommy lad wi... -
These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free. Chocolate Co... -
I seriously have no idea why I haven’t shared this considering we have been eating it all winter long. Soup is such a great thing to... -
I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can. The founder of Husk and Honey , Tania is sma... -
It’s fabulous fermentation week and personally it couldn’t have come at a better time. After reluctantly being prescribed and taking... -
My husband ventured out last evening to do a trial run for his up coming adventure race . He left late yesterday afternoon and arrived ho... -
"Beans, you mean beans as in beans a colleague said" I made this batch of black bean bean brownies and took them to work for m... -
Easter Sunday – what a glorious morning. If there could possibly be a positive to getting up at the crack of dawn with kids, the glorious... -
I like to make a big batch of these and store them for future use. They are easy, versatile and store well for long periods of time. T... -
The clouds are crying as my eldest would say. I wander if the rain will ever stop. It’s cold, it’s wet, it’s dreary and not ...
Oh this is definitely my kind of soup! One of my favorite restaurants used to serve a spicy thai pumpkin soup with cilantro and this recipe reminds me of it. Will save it for the first autumn days!
ReplyDeleteThai spiced pumpkin! Sounds delicious.
ReplyDeleteLovely! I've been waiting all summer long for it to finally be fall (granted I love summer, but fall food is soo delicious!), which means pumpkin and apples!! I love all things pumpkin and will definitely be trying this soup :)
ReplyDeleteMy pumpkins are just finishing up their ripening, and I wanted to discover a pumpkin soup my family could and WOULD eat...pinned! Can't wait!
ReplyDeleteThe use of macadamia oil sounds like an interesting addition to this soup. I am not keen of pumpkin but put it in soup, pies or cakes and I love it.
ReplyDeleteWhat a lovely soup indeed, with a bit of spicy warmth from the curry paste, yummo! I have a couple of Spirit House cookbooks, and the recipes are awesome!
ReplyDeleteThis will be great when the weather starts to cool down around here, I love a good spicy pumpkin soup.
ReplyDelete