Thai Coconut Pumpkin Soup

Don’t be fooled by the title, I’ve made this soup using only 100ml of reduced fat coconut milk for the entire soup, which gives it a nice coconut flavour but not too creamy/rich.  Adapted from original recipe here

Prepare 1 pumpkin by peeling, de-seeding and cutting into 1cm cubes.  I have used both kent and butternut varieties for this recipe.

To start with, make a paste which will be the base of the soup.  Blend the following:
~ 1 brown onion, cut into chunks
~ 3 coriander root (the lower part of the stem from the fresh coriander leaf – I keep these in the freezer for times like this!)
~ thumb sized piece of tumeric root, finely diced (again kept in the freezer until needed – it thaws really fast if you don’t want to cut it frozen)
~ thumb sized piece of ginger, finely diced
~ 1 tsp ground coriander
~ 1 red chili, seeds kept in (I used a small, slim, asian chili)
~ 1 clove garlic
~ salt and pepper
~ dash of water (to help create the paste consistency)

Fry the above paste in a large pot for around 3 minutes, until the paste starts to reduce and become fragrant
Add in the pumpkin and fry off for a further 5 minutes, stirring to ensure it doesn’t burn on the bottom
Pour in 500-750ml boiling chicken or vege stock, cover and simmer for around 20 minutes
Once pumpkin starts to break down easily, blend with a stick blender
Season with extra salt / pepper if needed
Stir through 100ml light coconut milk and serve

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Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , , , , | Leave a comment

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