Thai Pumpkin Soup

In Thailand, pumpkin and coconut milk are commonly paired up to make a variety of both savory and sweet entrees.

Ingredients

• 1 tbsp of canola oil
• 1 large onion, chopped
• 2 stalks celery, diced
• 2 ½ tbsp of Thai red curry paste
• 1 ripe tomato, diced
• 1 ½ kg pumpkin, skin and seeds removed and diced into 1 cm, 1/2" cubes
• 4 cups vegetable stock or 4 cups chicken stock
• 1 cup coconut milk or 1 cup coconut cream
• 1 tbsp of salt
• ¼ cup coconut cream (extra) or ¼ cup heavy cream
• 8 sprigs fresh coriander (cilantro)

Directions:

Heat oil in a very large saucepan or stockpot

Add onion and celery and cook, stirring, over a medium heat until soft, but not brown

Add curry paste, stir to combine and cook for 1 minute

Add tomato and cook, stirring, for another couple of minutes

Add pumpkin and mix well to combine

Add stock

Cover saucepan and bring soup to the boil

Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender

Remove saucepan from heat, and allow the mixture to cool slightly

Using a hand blender, food processor or blender, puree soup

Return soup to saucepan and taste

Add salt, a teaspoon at a time, tasting after each addition

Add coconut milk or cream, mix well and taste again

Add more salt if necessary

Reheat soup to serve

Garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander

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