Tuesday, 18 October 2011

Thai infused Pumpkin Soup Recipe

It's fast approaching Halloween and, come to think of it, winter. So that means, the supermarkets are full of pumpkins. Here is a recipe to put this versatile vegetable to good use.
Perfect for them cold days, or to put in a flask for work lunch. this will make at least 4 hefty bowls full. It'll keep in the fridge for a few days, or you could even freeze it if you wish.

1kg of de-seeded, peeled and cubed pumpkin flesh. Or Butternut Squash.
1 Tablespoon Olive oil
1 large onion, finely chopped
1 teaspoon of cumin seeds.
1-2 tablespoons of Thai green curry paste. I used tuk tuk foods brilliant authentic paste.
2 cloves of smoked garlic, crushed. (Substitute with normal garlic if preferred.)
900ml of stock. I used one chicken cube and one vegetable cube.
Juice of one lime
Salt and black pepper
Handful of fresh chopped coriander 
100ml of double cream.

1. Heat the oil in a large saucepan, add the chopped onion and cumin seeds, cook gently for 4-5 minutes, until nearly golden. 
2, Add the curry paste and garlic, and cook for a further 2 minutes, then add the pumpkin, stir well and then cook for another 3-4 minutes.
3. Add the stock, and cook gently with the pan covered, until the pumpkin is soft, around 30 minutes.
4. Season well, with the salt and black pepper, add the coriander, and blitz with a hand blender, or push through a sieve with a wooden spoon.
5. Stir in the cream, and then the lime juice, mix well and serve warm, with home made bread or crusty rolls.

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