It’s super simple to make, tastes great and you could make a huge batch of it if you so wished. After pumpkin season has passed, you could substitute the pumpkin for butternut squash; which is readily available throughout the year, or even sweet potatoes. But for a lovely, Halloween-inspired meal, this is a great choice – and it works for vegetarians too.
If you're catering for little ones or those without a heat tolerance - maybe tone down the chilli usage to just half a red chilli - we don't need to as Bridget loves a bit of spice and it's a great family meal.
Here’s how:
I like to roast the pumpkin for 30-40 minutes first, then allow to cool, peel and chop into bite-sized chunks, discarding the centre seeds and pith, unless you are doing something with the seeds.
Place the coconut oil into a heavy-bottomed saucepan, and place onto a medium heat.
Now peel and dice the onion and add to the saucepan to slowly sauté. Peel and mince the garlic and chop the chilli and add to the mix. Slice the celery and add to the saucepan, and peel and slice the ginger and again, add to the saucepan.
Add the pumpkin then pour over the pumpkin and vegetable stock, add the kaffir lime leaves and allow to cook down for 30 minutes or so, to allow the pumpkin to absorb all of the beautiful, fragrant flavours.
After 30 minutes, remove the kaffir lime leaves, add the coriander leaves and the juice of half a lime and allow to cool a little.
Once sufficiently cooled, use a hand blender or food processor to blitz to a fine soup consistency.
Return to the pot, and place on a medium heat to bring it back up to the required temperature. Serve with some delicious bread – enjoy!
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| Thai Spiced Pumpkin Soup |
Here’s how:
- 1 small roasted pumpkin, or half a larger one (roast for 40 minutes)
- 1 tablespoon coconut oil
- 1 large white onion
- 1 red chilli
- 1 clove garlic
- Two thumb nail piece of fresh ginger
- Two sticks celery
- Handful fresh coriander
- 2 kaffir lime leaves
- 1 can coconut milk
- 150ml vegetable stock
- ½ Lime
I like to roast the pumpkin for 30-40 minutes first, then allow to cool, peel and chop into bite-sized chunks, discarding the centre seeds and pith, unless you are doing something with the seeds.
Place the coconut oil into a heavy-bottomed saucepan, and place onto a medium heat.
Now peel and dice the onion and add to the saucepan to slowly sauté. Peel and mince the garlic and chop the chilli and add to the mix. Slice the celery and add to the saucepan, and peel and slice the ginger and again, add to the saucepan.
Add the pumpkin then pour over the pumpkin and vegetable stock, add the kaffir lime leaves and allow to cook down for 30 minutes or so, to allow the pumpkin to absorb all of the beautiful, fragrant flavours.
After 30 minutes, remove the kaffir lime leaves, add the coriander leaves and the juice of half a lime and allow to cool a little.
Once sufficiently cooled, use a hand blender or food processor to blitz to a fine soup consistency.
Return to the pot, and place on a medium heat to bring it back up to the required temperature. Serve with some delicious bread – enjoy!
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| Thai Spiced Pumpkin Soup |
