Thai Pumpkin Soup With Coriander Drizzle

Posted on
in Recipes, Soups

Thai Pumpkin Soup With Coriander Drizzle

Posted on
in Recipes, Soups

Deviating from the traditional ‘ye olde’ pumpkin soup flavour profile of cream and nutmeg, this pumpkin soup is a fresh, vibrant version with an Asian influence. The tangy citrus drizzle, thinly sliced red onions and chilli provide extra zing.

Thai Pumpkin Soup with Coriander Drizzle

2 tablespoons olive oil
1 onion, finely chopped
1 heaped tablespoon finely grated ginger
3 tablespoons red curry paste
1.2kg pumpking, peeled, seeded and roughly chopped
750ml vegetable or chicken stock
250ml coconut milk
plain yoghurt or sour cream, to serve
1/2 red onion, finely chopped, to serve
1 bird’s yee red chilli, seeded and thinly sliced, to serve

Coriander Drizzle

2 tablespoons olive oil
100ml lemon juice
25g finely chopped corinader leaves

To make the soup, heat the olive oil in a large saucepan over a medium-low heat. Add the onion and ginger and cook for 4-5 minutes, or until the onion is transluscent. Add the red curry paste and cook for a further few minutes, or until fragrant. Stir in the pumpkin, add the stock, bring to the boil, then cover and reduce the heat to low and simmer gently for about 20 minutes, or until the pumpkin is soft.

Transfer the pumpking and stock to a blender or food processor and blend or process until smooth. Return the soup to a clean saucepan over a medium-low heat and stir in the coconut milk. Continue to simmer for a further 10 minutes.

To make the coriander drizzle, put the olive oil, lemon juice and coriander in a bowl and stir well to combine.

To serve, divide the soup between the bowls, top with a little coriander drizzle, then garnish with yoghurt, onion and chilli.