Thai Pumpkin Soup Recipe

This is a soul warming pumpkin soup that has a wonderful fragrant Thai twist. You can make this soup the day before to allow the fresh made curry paste to infuse and create a wonderful spicy dish.

INGREDIENTS

1 medium Japanese pumpkin (about 2-3kg)

1 litre vegetable or chicken stock

1 cup coconut cream

4 tbsp laksa curry paste

1 tbsp coconut oil

FOR THE PASTE

See Sara's recipe for Thai Laksa paste in a previous recipe post or substitute it with your favourite yellow or red curry paste. 

TO SERVE

To garnish; fresh spring onion, chilli and coconut cream. Best served with crusty bread rolls.

DIRECTIONS

1. Commence by cutting the pumpkin in half, then into wedges, scrape out the centre seeds and trim the outer skin off. Roughly dice the pumpkin into 3cm pieces. 

2. Place the diced pumpkin in a large pot on the stove, fill with the litre of quality stock. Make sure all the pumpkin is submerged, top with additional water if required. Place the lid on the pot and bring to the boil for 15mins till the pumpkin is soft.

3. While the pumpkin is boiling; place a small pan on the stove with a tablespoon of coconut oil and 4 tablespoons of curry paste. Bring to a medium simmer, add ¼ cup of water slowly stirring to release the flavour. Once the paste has darkened and thickened, turn the heat off and rest.

4. Once the pumpkin has softened and can be mashed against the side of the pot easily, strain the liquid out and reserve in a heatproof jug. Return the pumpkin to the pot and blend with a stick blender. If too thick; add in one ladle at a time of the reserved stock till you are happy with the consistency.

5. Once smooth and no lumps remain, add ½ cup coconut cream; then add in one tablespoon at a time of the curry paste to the desired taste and heat.

 To serve; fill each bowl with pumpkin soup, top with a swirl of coconut cream, fresh chilli and sliced spring onion. Enjoyed well with a crusty bread roll to dip!

NOTES

This soup can be made ahead of time as the longer it sits the more fragrant and flavourful the soup will become. It will last in the fridge for 4 days or can be frozen for up to one month. We recommend creating our Thai Laksa Paste as we know how delicious it is the way we intended it!

Dukkah and Spice

Recipe by Dukkah and Spice for exclusive use by Doorstep Organics - wwwdukkahandspice.com.au | @dukkahandspice

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