Pumpkin Soup Thai Style

13 Feb

Pumpkin soup can be a little insipid for my taste but this one is spicy and packed full of the flavours of Thailand. It is great for pumpkins that lack flavour but it will work with any kind of pumpkin, I’ve used the Italian trumpet gourd, Tromba D’Albenga.

* 500g Pumpkin, peeled and cubed
* 1 tbsp vegetable oil
* 1- 1.5 tbsp Thai Red Curry Paste
* 1 large onion, minced
* 500ml home-made stock
* 300ml coconut milk

Heat the oil in a large soup pan, add the curry paste and onion and fry for a few minutes until the onion is translucent and the paste is giving off its aroma. Add the rest of the ingredients and bring to the boil. Lower the heat, cover and simmer for 15-20minutes until the pumpkin is tender. Puree to a smooth soup check seasoning and squeeze in a little lime juice, chilli oil or fish sauce to taste.

Gardener’s Note
I grew these Tromba D’Albenga in 2007 and 2008 and can grow to an enormous four feet in length. They also store well, about 6 months, in the cellar. The flesh is very similar in texture and colour to a butternut but they do not have the rich nutty taste, in fact the flavour is a little insipid, so they are great for this soup.

This recipe was originally posted on www.masdudiable.com on 13/2/2008.


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