Thai Style Pumpkin Soup

Thu, 19 October 2017

Thai Style Pumpkin Soup – Yvonne Connolly

Ingredients

Small pumpkin 1 shallot

Thumb sized piece of ginger

2 tbsp red curry paste

1 tbsp of chopped coriander

Extra virgin olive oil

400 ml coconut milk

Up to 400ml vegetable stock

1 red chilli

1 stalk lemon grass

1 lime

1-2 tsp fish sauce

1-2 tsp brown sugar

Salt and pepper

Method

Peel, deseed & chop the pumpkin,.

Coat with olive oil ,season with salt and pepper & lay on a baking tray.

Cook in an oven at 190°C for 30 mins.

Peel & chop the shallot & ginger then deseed & chop the chilli.

Add oil to a saucepan & sauté the shallot, ginger, chilli & lemongrass for 5 mins.

Add the curry paste & cook for 2 mins.

Add pumpkin, coconut milk & combine.

Add the fish sauce sugar & lime juice.

Simmer for 15 minutes.

Blitz in a food processor until smooth.

Serve with the fresh herbs, lime juice & a drizzle of coconut milk.