Anita-thai spiced pumpkin soup

Hi Anita

Yum! I heard you were very successful with making this mouth watering soup. I wonder if you would consider sharing your recipes??? I love pumpkin soup, but over time I have lost my recipes, like over 15yrs ago. Maybe this could be a thread for all to share their yummy recipes???


Poetry

Sharing recipes is an awesome plan!

In this instance I have to confess that I used a spice paste but am happy to share the basic recipe - then people who mix thier own spices can go go crazy with making it thier own.

Um...

I also cook on the fly so this might be a little bit ... guesswork.

Ok:

Hearty dinner for 2 or 3 people, snack or before dinner soup for maybe 4?

1/3 to 1/2 a pumpkin depending on the size
half a big onion or all of a little onion
lots of garlic (to taste)
a knuckle or slightly more of fresh ginger (to taste)
a leek (not a necessity, I just like them)
some celery
1/3 of a sachet of Greggs Thai Kaffir lime curry paste
2-ish cups of chicken stock (I used Massell chicken stock - is vegan, usually found in the more hippy dippy food aisle, or on top of the frozen food, you know how they put like gluten free stuff on top of the freezers now? Yeah, there)
a can of coconut milk (cream if you want a really lush creamy soup)
butter, olive oil, salt and pepper

Chop all the veges:
pumpkin about the size of the top half of your thumb
leek coarse
onion smallish
celery small
garlic and ginger chopped up fine-ish (I can't be bothered worrying about chunks, however if I was making it for a dinner party I would worry and I would use a wand at the end to make the soup smooth)

In a big saucepan:
fry everything except the pumpkin in lots of butter and oil until translucent but not brown
add pumpkin and fry until shiney
pour over the 2-ish cups of chicken stock (if you are having a wine while you cook splash a healthy swallop in and let it cook off for minute before adding the stock, you can never go wrong with enough butter, garlic and white wine)
bring to boil then lower to a rolling simmer
add salt and pepper to taste
simmer for 20 or more minutes, until the pumpkin is tender
stir through the can of coconut milk
bring back to the boil while stirring lovingly (yes, lovingly, food has feelings)
lower to a simmer again
simmer for a bit, until the pumpkin is wanting to break up
remove from heat
squash the veg with a fork, a potato masher, or a wand, depending on your personal preference
return to heat and simmer for another 5 or 10 or so minutes
eat

I don't know if the spices would work for me with normal toast but a toasted garlic flavoured pita bread with heaps of butter on it was awesome

This soup freezes really well.

Yay!

:-)

Oh!

Is best to keep an eye on things once you have added the coconut milk, and definitely after the mashing. Stir it quite a bit after these things have been done, otherwise it might stick.

I had many a'chuckle reading your recipe too. Yah and thank you. Copied and printed as we speak -

YUM!!!

Yay :-)

YAHHHHH I made the thai pumpkin soup today, and it is the yummiest soup!!!

Thanks so much Anita

Yummy; delicious, perfect for a semi vegetarian too, cheaper than my winter chicken soup, and by far the tastiest.



I have 4 soups ready for the freezer and one in the fridge for tomorrow, that's if I can restrain from a second helping tonight!

Awesome! Yay