Thai pumpkin soup

Because you can never have too many pumpkin soup versions up your sleeve – here's one that's fragrant, highly cravable and easy to make.

Thai pumpkin soup Credit: Adam Liaw

• serves

  2

• prep

  10 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 1 tbsp vegetable oil
• 1 brown onion, chopped
• 1.2 kg Kent pumpkin, peeled, seeded and chopped
• 300 g brushed potatoes, peeled and chopped
• 2 garlic cloves, crushed
• ¼ cup Thai red curry paste
• 625 ml chicken stock
• 250 ml (1 cup) coconut milk, plus extra to serve
• salt and pepper
• 2 tbsp unsalted roasted peanuts, lightly crushed
• 2 tbsp coriander leaves

Instructions

1. Heat the oil in a heavy–based saucepan over medium - high heat. Cook the onion for 5 minutes or until softened. Add the pumpkin, potato and garlic and cook for 5 minutes or until fragrant.
2. Add the curry paste and stir for 2 minutes or until the vegetables are well coated. Add the stock and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes. Remove the lid and simmer for another 15 - 20 minutes or until the vegetables are tender.
3. Using a stick blender or upright blender, blend the soup until smooth. Return to the pan over medium heat. Stir in the coconut milk, season with salt and pepper and simmer until heated through.
4. To serve, ladle the soup into bowls, drizzle with the extra coconut milk and garnish with peanuts and coriander leaves.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.