Thai red curry pumpkin soup
( SERVES 4 )
Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin soup ever. Because pumpkin is so sweet, it needs spices as a counter and to add to the flavour. My friend Alice makes a version with ginger and cinnamon that works well, too. The problem I always had making for this soup was cutting the pumpkin. Not having a good sharp cook’s knife led to years of kitchen mishaps. I had heard microwaving it whole before cutting helps and I learned this time around that roasting it whole in the oven, before cutting off the skin and removing the seeds works, too.
- Peel and core pumpkin and cut into large chunks. Place in a roasting tray with 1 tbsp of coconut oil, chilli powder, cumin and salt and pepper. Roast for about 20 minutes until golden.
- In a large frying pan or saucepan, saute onion until soft. Add curry paste and mix well.
- Remove pumpkin from oven and add to pan or pot, allowing it to mix with curry paste and onions. Add water and increase heat.
- Simmer for 7-8 minutes, adding more water if necessary — the pan should not be dry.
- Blend well, slowly adding coconut milk as you blend. Season to taste. If it is too spicy, add a small spoonful of sugar.
- Serve with plenty of fresh coriander and naan or roti.