Friends, few times have I been more excited to share a recipe with you as I am today. I mean it’s not even November yet (it’s June) and I’ve already gone through 3 pumpkins.. but this pumpkin soup is goals, I tell you. It makes a delicious light lunch or dinner, and would be perfect served alongside toast or with some garlic croutons. Yummm!
The recipe calls for two cups of puréed squash. I find that onion or butternut squash work well for this recipe. To make the purée, preheat the oven to 200C and slice the squash in half, crosswise through the stem. Place in the middle of the oven and roast, uncovered, for around 45 minutes or until tender. Take out of the oven and let it cool completely before removing the seeds. Purée using a hand blender or food processor until smooth.
Thai pumpkin soup
Ingredients
- 3cm piece fresh ginger
- 1 clove of garlic
- 1 tomato
- ½ onion
- 1 tsp dried coconut flakes
- 400 ml coconut cream
- 2 cups puréed squash
- 2 tbsp soy salt
- 2 tbsp lime juice
- salt to taste
- Kaffir lime leaves
- 50 ml water
- 1 tbsp turmeric
Instructions
- Peel and finely grate the ginger and garlic clove. Heat the oil in a pan, add the ginger, garlic, a handful of kaffir lime leaves, chilli flakes and finely chopped onion and gently fry for around 1 minute before adding in the chopped up tomato and coconut cream. Stir well and simmer for around 20 minutes.
- Add in the remaining ingredients and stir well. Simmer for 5 to 10 minutes, blend with a hand blender and season to taste. Serve garnished with dried rose petals and red chilli flakes.
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