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Monday, April 25, 2011

It's soup weather.

Grey, wet and WINDY! - our first cold day.
I love Thai flavours and I love pumpkin soup - this soup is the perfect mix of both.

Thai Style Pumpkin Soup

2 tbsp sesame oil
2 cloves garlic - peeled and chopped
1 tsp turmeric
1 tsp paprika
2 tsp curry powder
4 spring onions - chopped
1 red chilli - de-seeded and chopped
1/4 cup pinenuts
400ml coconut milk
200ml water or stock
750g pumpkin - peeled, seeded and chopped
salt and pepper - to taste
coriander, basil or mint for garnish - roughly chopped (I put the coriander stalks into the soup)

Heat the oil in a large saucepan and saute garlic, turmeric, paprika, curry powder, spring onions, chilli and pinenuts for 2 - 3 minutes.
Add coconut milk and water/stock to the saucepan.
Bring to the boil, add pumpkin and simmer, stirring gently from time to time until the pumpkin is tender.
Whizz
Taste for seasoning, thin with water or stock if necessary.
Serve garnished with chopped herbs

Thick, Hot, Spicy

1 comment:

The InTolerant Chef said...

Great idea to add the pine nuts! We pay about $55 a kilo for them over here though, but so worth it for the flavour, Yumm...