i love a good soup. it has to have guts, a real depth, and generally it has to pair well with a nice red. that’s what winters all about right? this soup probably wouldn’t go with a nice glass of red, but that didn’t stop me from indulging in a few sips. i bought some pumpkin last week to make for my 6.5-month old son who is now making his way through the various purees life has to offer. well, turns out i forgot about it, and ended up using up some sweet potato i found in the cupboard instead, so this poor little chap was in the fridge, begging to be used.
if i was to attempt to make a classic pumpkin soup, i would forever be picking at it, criticising it, for i know that my Nonna makes one of the best pumpkin soup’s around, and i just didn’t have it in me to fight for the winning title, so i thought i would try another cuisine that she wouldn’t dare attempt – thai food. easy to make, good for the soul, give this cracker a try on a cold, stormy night. oh, and i know you probably wouldn’t find much crusty bread at a Thai restaurant, but it really did the trick with this gem…especially when you scoop the spongy middle out and let it hang out in the soup for a while, soaking up all the flavours!
thai-inspired coconut + pumpkin soup (adapted from delicieux’s recipe)
-coconut oil for the pan (or olive oil if you don’t have any)
-1 brown onion, roughly chopped
-2 garlic cloves, roughly chopped
-1.2kg of pumpkin, peeled and roughly chopped
-2 tsp ground coriander
-1tsp ground cumin
-1-inch piece of ginger, chopped roughly
-1 bunch coriander roots, washed and roughly chopped
-4 cups chicken stock (or vegetable stock)
-270ml good-quality coconut cream (or use 400ml coconut milk and omit the water below – this is just what i had on hand)
-1/2 cup water
here’s what you do…
1. heat a small amount of oil over medium heat, then add the onion and garlic, cooking until onion is translucent.
2. add the ground spices, fresh ginger and coriander roots, cooking until aromatic.
3. add the pumpkin, coating in the spices before adding the stock. bring to the boil, then reduce heat and simmer for 25 minutes or until pumpkin is soft.
4. add 1/2 of the chopped coriander, reserving the remainder for garnishing (i love a lot of coriander as my garnish but feel free to add more at this step if you don’t feel the same way)
5. using a hand mixer, blend away until desired consistency is reached. mine ended up being beautifully smooth with flecks of green coriander through it. you may also pour it into a blender to blend if you don’t have a hand mixer.
6. returning the soup to the saucepan, add the coconut cream and water, and season to your liking.
7. served laced with coriander and a few chilli flakes, and of course some beautifully fresh bread.