In the autumn, you can’t go by a bowl of warming pumpkin soup. This recipe gives pumpkin soup a special twist using the zesty exotic flavours of the East. This recipe is from Stephanie Alexander, The Cooks Companion.
2 tbsp vegetable oil
2 tbsp Red Curry paste (from a jar if you are in a hurry, or make from scratch with recipe below *)
1 onion, diced
1 stick of celery, diced
1 tomato, chopped
1 kg pumpkin, peeled and diced
1l of chicken or vegetable stock
400mls coconut milk
Freshly ground pepper
Squeeze of lemon or lime
Fresh coriander leaves
Heat a large, heavy based saucepan over a medium heat, then add oil and curry paste. Cook for 5 minutes, stirring often, until fragrant. Add vegetables and season with salt. Reduce heat and cook for 15 minutes, stirring often. Add stock and bring to a boil. Cover and simmer for 20 minutes or until pumpkin is tender. Puree soup. Then whisk in coconut milk and adjust seasoning to taste. Garnish with coriander leaves.
*Red Curry Paste
From Women’s Weekly (1998) Easy Thai-Style Cookery.
Makes approximately 1 cup. Paste will keep for 2 weeks in the fridge. Alternatively freeze in ice cube trays, transfer into zip lock backs and store in the freezer for up to a year.
1 small red onion roughly chopped
3 cloves of garlic
2 tbsp fresh chopped lemon grass
1 tbsp fresh coriander root
2 red chillis
1 inch (approx.) galangal root (can be substituted with galangal powder)
½ tsp shrimp paste
1 kaffir lime leaf
2 tsp paprika
½ tsp turmeric
½ tsp cumin seeds
3 tsp oil
Blend all of the ingredients until smooth.