Wednesday, September 5, 2012

Tried and Tested Thai Style Pumpkin Soup

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 

Pumpkin Soup

Pumpkin Soup

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7 comments:

  1. 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!

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  2. Thai spiced pumpkin! Sounds delicious.

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  3. Lovely! 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 :)

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  4. My 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!

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  5. The 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.

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  6. What 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!

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  7. This will be great when the weather starts to cool down around here, I love a good spicy pumpkin soup.

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