Thai-style pumpkin soup
Skill level: Bit of effort
This quick and easy recipe will warm you up in the autumnal months. It's perfect for Halloween and a great way to use up your hollowed out pumpkin!
- Sesame oil
- 1 onion chopped
- 1tbsp of Thai red curry paste
- 2cm piece of fresh ginger, grated
- 1kg of pumpkin peeled and cubed
- 600ml hot vegetable stock
- 200ml single cream
- 200ml of coconut milk
- 6 spoonfuls goats' yogurt
- Freshly chopped coriander
- Thinly sliced spring onion for garnishing
- Thinly sliced radish for garnishing
Serve with crusty bread for a hot starter or lunch
- In a large pan add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the pumpkin and stock and bring to the boil, simmer for 15 minutes until the pumpkin is soft and cooked. Remove from the heat.
- Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well and season to taste.
- Mix 6 spoonfuls of goat’s yoghurt with chopped coriander, divide the soup into bowls and spoon over the yogurt and sprinkle with thinly sliced spring onion and radish.