Around the Bowl

Soups of the world – Recipes from around the globe & some creations of my own

Thai Curried Pumpkin Soup

3 Comments

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The other day, a good friend of mine gave me some wonderful organic pumpkins from her home vegetable patch. Pumpkin is one of my most-liked veggies and I cook it in different ways, being of them, of course, soup. This time, I  first thought of preparing a pumpkin version of the ginger and curry soup I usually make with carrots. But then, while doing something else, a whole recipe took shape in my mind: a Thai-style curried soup.

Since Thai food is among my favourite foods, it is usually my choice for special occasions. I always cook Thai for birthdays celebrations (love ones and mine),  for my guests (all my friends have tasted my Thai cooking) and on weekends when we fancy something special. I even cooked a Thai green curry the last Christmas eve! However, once in a while I cook Thai just because is delicious, conforming and I feel like it. This was the case and here is the recipe I hope you will enjoy as much as we did at home.

Servings: 6

Preparation time: 35 minutes

Cooking time: 10 minutes in the pressure cooker* or 30 minutes for regular cooking

Ingredients

  • a dash of olive oil
  • 1 garlic clove, pressed
  • 1 tablespoon of ginger, grated
  • 1/2 onion, chopped
  • Yellow curry paste: 1 teaspoon for medium hot and 2 teaspoons for hot
  • 1/4 pumpkin peeled, seeded and diced
  • 1 teaspoon of lime zest
  • Fish sauce to taste (for a vegetarian and vegan option use marine salt instead)
  • 1 liter vegetable stock
  • 1  low-fat coconut milk tin
  • Fresh coriander, chopped
  • Lime wedges

Preparation

Heat the oil in a cooking pot (I am using my pressure cooking* pot), add the garlic, ginger onion and curry paste. Lower the heat and stir until the paste has coated the rest of the ingredients and sauté until soft.

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Continue by including the pumpkin and lime zest, stir to combine and season with the fish sauce, or sea salt if going for the vegetarian/vegan option.

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Pour the stock, mix and bring to a boil. Then cover, if using the pressure cooker* once full pressure is reached, turn down the heat to a minimum and cook for about ten minutes. For regular cooking, turn down the heat and simmer for a good half an hour, until pumpkin is tender. Once the pumpkin is cooked, remove the lid and stir in the coconut milk .

*Always follow your pressure cooker instructions and manage it with due care.

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Finally, purée the mix using a hand blender, incorporate the coriander and serve with lime wedges. Enjoy!

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3 thoughts on “Thai Curried Pumpkin Soup

  1. I recently did something very similar with carrots instead of pumpkin! I will have to try this, I have yet to explore the possibilities of pumpkin!! Exciting! Thanks for the post!

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    • Thanks for your comment! I also switch pumpkin and carrots in recipes depending on what I have at hand. I will go to take a look at your blog and I hope to see you around here soon. Cheers!

      Like

    • Ooh yay thanks!! I like the idea of using pumpkin and carrots interchangeably, that opens up a whole new world! Thanks for the idea!!

      Like

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