Thai coconut pumpkin soup…

Wow, lots of cooking inspiration is coming from somewhere. I think maybe it’s because Autumn has hit and the changing season has altered my internal functions a bit.

Darker days, leaves blowing around, changes everyday and warmer food needed. I’ve got into soups and stews over the last year, as well as baking and puddings. I’m less inspired by the bit in the middle but i’ll keep trying : )

Always on the lookout for a new seasonal soup recipe and with the glut of pumpkin around, the following recipe from seemed like a good one…

So, Thai coconut pumpkin soup – the first time i’ve attempted anything Thai in style or flavour. The main flavours come from the pumpkin, red chilies, shallots, and lemon grass. All mixed and cooked together to produce an amazing smell.

  • 1 tablespoon vegetable oil
  • 25g butter
  • 1 clove garlic, chopped
  • 4 shallots, chopped
  • 2 small fresh red chillies, chopped
  • 1 tablespoon chopped lemon grass
  • 500ml chicken stock
  • 350ml coconut milk
  • 475g peeled and diced pumpkin or squash
  • 1 bunch fresh basil leaves
1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chillies and lemon grass until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk and pumpkin; bring to the boil. Cook until pumpkin softens.
2. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve garnished with basil leaves.

The recipe worked really well and produced a nicely balanced flavour – not too much pumpkin. I also used veggie stock in place of the chicken stock.


Protected: Allotment weekend…

This content is password protected. To view it please enter your password below: