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