Spicy Thai Style Pumpkin Soup With Coconut Recipes

SPICY PUMPKIN SOUP THAI STYLE

Steps:

• Slice the lemongrass into 1 inch lengths and slice or chop up everything else
• Feel free to add vegetables from the fridge which are likely to go in the bin. Just chop off then ends, cut out any nasty bits and chop or slice it up and add it to the mix. Don't add vegetables with a lot of carbohydrates such as potatoes or similar root crops - they will turn the stock cloudy.
• I recommend not adding salt or other seasonings though if you do please season very conservatively. Then the stock can be used in any dish which is seasoned later.
• Top up with water level with the top of the vegetables and bring to the boil.
• Simmer for 45 minutes with the lid on the saucepan to reduce evaporation.
• Strain the stock from the vegetables and store in 2 cup freezer bags for up to 3 months in the freezer or use immediately. Storing in smaller bags is much more convenient both from the storage and use point of view.!
• Cut your pumpkin into manageable sized segments and scoop out the stringy central part containing the seeds.
• Cut away the hard outer skin with a knife or a vegetable peeler and cut into pieces about 1 inch or so thick.
• Take a large bowl and part fill with water. Dissolve 2 tablespoons of sea salt into the water and drop in the pumpkin pieces while continuing with the recipe.
• Place the cumin and coriander seeds and black peppercorns into a mortar and grind with a pestle to release the aromas. You can also use a spice mill or electric spice grinder but it is not quite the same.
• Heat your soup pot and roast the ground spices without oil in the dry pan for about 1 minute - until you can start to smell the aroma. Remove from the pot and set aside for a minute.
• Slice or chop the onions. Heat the oil in the bottom of your soup pot and cook until they turn slightly translucent. Add the brown sugar and caramelize. Set aside for a minute.
• Crush the garlic or slice and cook in a little oil for about 1 minute and then add in the red curry paste and stir. Add in a little coconut cream to form a paste.
• Continue to add the coconut cream to thin the paste into a sauce-like consistency, until you have added about half the coconut cream.
• Add back in the caramelized onions and the spices you toasted earlier.
• Add in the vegetable stock, the fish sauce and the honey and bring to a simmer.
• Simmer with the lid on for 30-45 minutes until the pumpkin is soft and yields easily when poked with a fork.
• Taste the soup. You will almost certainly need more salt to adjust. I prefer to add sea salt 1/2 teaspoon at a time about 1 minute apart to avoid over-salting. Stop adding salt a little before you think it is perfect because when blended the taste will change.
• Allow the soup to cool and then blend in small batches to a smooth consistency. If you blend the soup hot take extreme care. At the very least ensure you do not fill the blender more than half full, ensure to cover the entire top with a thick cloth or towel and start blending at the lowest speed and increasing gradually. This is important to avoid scalding which WILL happen if you overfill the blender and do not hold fast the cover safely.
• After blending taste the soup again adding more salt if necessary. If the soup is too spicy then you can temper this a little with more coconut cream which you can also use to make the sauce even more lovely and creamy.
• Pour into bowls and drizzle in coconut cream to make a pretty pattern, gently sprinkle roasted pumpkin seeds on top and finish off with a sprig of parsley.
• Cut up a few slices of fresh bread and butter and enter pumpkin heaven!

THAI PUMPKIN SOUP

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
• Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.

SPICY COCONUT PUMPKIN SOUP

Steps:

• Heat the coconut oil in a large saucepan over medium heat. Add the pumpkin, stir well, and cook, covered, for 15 minutes.
• Add the onion, garlic, and ají dulce and stir well. Sauté until the onion becomes translucent, 3 to 5 minutes, then add the brown sugar and cumin. Mix well. Cook until the sugar melts, 2 to 3 minutes.
• Stir in the coconut milk and broth. Bring to a simmer and cook, uncovered, until the pumpkin is very soft, about 15 minutes.
• Using an immersion blender, blend the soup into a smooth purée. Alternatively, remove the solids with a slotted spoon and place in a blender or food processor. Purée until smooth and return to the pan.
• Bring back to a simmer and cook gently for 5 minutes so the flavors combine. Season with salt and black pepper to taste. Serve hot, garnished with the cilantro.