Thai Spiced Pumpkin Soup
With halloween upon us i decided to actually do something with a bit of the flesh from the pumpkin, so to you i present thai spiced pumpkin soup. For this you will need.
- 750grams of pumpkin diced into cubes
- 750grams of butternut squash also cubed
- 1/2 tsp of chill paste
- 1 chilli finely chopped(i was out of birdseye so i used a scotch bonnet which made it very spicy)
- 6 cups of chicken stock
- 1 400ml tin of coconut milk
- olive oil
- 4-5 cloves of garlic finely chopped
- 1 large onion finely chopped
- some chopped coriander or cilantro as i believe you wacky americans call it
- 1 tsp of turmeric
- 1 tsp of ground cumin
- splash of fish sauce(optional)
first of all we throw a splash of oil in a large pot and cook the onions and garlic for around 10 minutes.
after the ten minutes throw in the corriander and chilli and stir until fragrant
with tis done put in the 1/2 teaspoon of chilli paste, the cumin and the tumeric and continue to stir.
after the onions and garlic seem to have a fair coating of the spices, it's time to add the squash and pumpkin cubes and stir till they are well coated
cover and leave on a low heat for half an hour, go carve that pumpking, watch tv, i think i went for the diagnosis murder option.
when you come back you should see a soft brown mess
give it a stir then add the stock and a splash of fish sauce leave it to simmer for another hour
here's where i took the time out to do the jack-o-lantern
and just for good measure, my vomiting butternutsquash-o-lantern
here's what we have after an hour
when the hour is up come back, give another stir and add the coconut milk
stir and simmer for 15 minutes
now here's where i made a mess, being new to the whole puree machine
puree the mixture til smooth
and voila here you have it
add salt and pepper to taste and garnish with some sliced chilli(taste first though cos mine turned out spicy enough without this as a garnish) and coriander.