Mum makes pumpkin soup all the time. She always says that the success of the soup lies in the quality of the pumpkin. I won’t be let down here as I have an absolute cracker of a pumpkin. So fresh and grown by my good friend Georgie, it makes this dish taste that little bit sweeter.
Now I love a bit of spice, as does Cork Daddy thankfully, so the addition of the Thai red curry paste works wonders here. The small amount of fish sauce, sugar and lemon juice really balance out the flavours and I seriously can’t tell you how good it tastes. It’s really simple cooking, impossible to stuff up and keeps well in the freezer.
Talk about the perfect winter warmer dish and a terrific meat free Monday meal. Although I’ve made this soup loads of times; tried and tested – I made roti bread for the first time tonight which I’ve been wanting to do forever. I’ve been wanting to make it ever since I saw it on a Rick Stein cooking show once (I’ve also become addicted to the roti at Thaigga Thai in Wagga).
Talk about carb on carb – we probably didn’t need it but I’m definitely making this roti bread again next time I decide to throw a curry in the slow cooker. Recipe to come to the blog.
I often eat soup for the bread that always comes with it. A crunchy piece of toasted sourdough dripping in butter, is there anything better? I’ll tell you what though.. this spiced pumpkin soup is so tasty that it’s the star of the show and makes for a nice change to the traditional pumpkin soup.
Give it a go.
pumpkin soup w thai red curry paste + coconut milk
1/4 of a large Kent pumpkin, peeled and chopped in to chunks (can also use Butternut pumpkin)
2 x potatoes, peeled and roughly chopped in to chunks
1 x brown onion, roughly chopped
1 x dessertspoon of Thai red curry paste
2 x cups of vegetable stock (I use stock powder)
1 x teaspoon of brown sugar (or palm sugar, if you have it)
1 x teaspoon of fish sauce
1 x 400 gram tin of coconut milk
Juice of 1/2 a lemon
Salt and freshly cracked pepper
A dash of olive oil, to fry the onions
- In a heavy based large saucepan, add a drizzle of olive oil and sauté the onion until soft.
- Add the pumpkin, potato and curry paste and stir with a wooden spoon to coat.
- Add the stock, sugar and fish sauce and lower the heat to a very low simmer. Pop the lid on and let it cook for 15 minutes or until the potatoes are soft.
- Add the lemon juice, coconut milk and season with salt and pepper.
- Bring to the boil and then switch the heat off and blitz with a bar mix whilst still in the pot. (If you don’t own a stick blender, blitz the soup in a blender or a food processor).
- Serving suggestion: roti bread and fresh coriander.
- If you’re a little spice shy and don’t like a hot kick, by all means add a little less curry paste.
If you make this pumpkin soup, please leave your comments below. xx