27 September, 2015
Pumpkin soup with Thai flavors
Ingredients
- 1 pumpkin, not too big
- 500 ml coconut milk (or more if your pumpkin is big)
- 2-3 tbsp red curry paste
- 1 tbs olive oil
- salt
- fresh coriander, chopped
Instructions
- Heat the oven to 180°C
- Cut the pumpkin into big chunks, take out the seeds but keep the skin.
- Bake for around 45 minutes
- Take out of the oven and let them cool down, then take out the skin (it'll be very easy).
- Place all the pumpkin pieces in a bowl and using an immersion blender make it into a cream.
- Heat the pumpkin cream and add the coconut milk. Stir in well.
- In a separate pan heat half the oil, add half the curry paste and cook it for 1-2 minutes. Then add it to the soup and stir in well.
- Taste the soup and add more curry if necessary (or more coconut milk).
- Cook it for 15-20 more minutes on very low heat.
- Serve hot with fresh coriander.
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I had the pleasure to host a dinner party with a few our good friends last night. It’s the autumn so I wanted something seasonal, I tried to marry baked peppers with ricotta cheese but I couldn’t really come up with anything constructive. And Karl came up with the idea of pumpkin soup. I didn’t do it for a long time, but I think I will start doing it quite often now. May I just say that one of the guests was licking his soup bowl :-).
Baking the pumpkin takes some time, but other than this it is easy and quite quick.
If you look closely on the top picture – you can see me and our home and the blue sky we had today!