Orientally-oriented Pumpkin Soup

Name: Orientally-oriented Pumpkin Soup
Total time: 4800 s
Yield: 10-12 servings
Cuisine: British
Ingredients: 5 tbsps rapeseed oil (cold-pressed recommended); 2 1/2 kg pumpkin, peeled and chopped; 3 onions, in half-moon slices; 4 cloves garlic, thinly sliced; 1 red chilli, thinly sliced (seeds removed for this “audience” but I’d leave in for ourselves); 1/2 tbsp ginger purée; 3 sticks celery, thinly sliced; 2 lemongrass, bruised by rolling pin; 5 tbsp Thai Green curry paste; 2 x 400 ml tins coconut milk; 1 lime, juice of; 1 1/2 litres vegetable stock (I used Marigold powder); Salt; Ground black pepper; Handful Coriander, chopped

John A @JohnA

Essex

‘Twas my turn to make the soups for our Tuesday Village Community Care lunch. As well as my leek, carrot and potato soup (see Cookpad), I wanted to give them something a little different. It’s my take on ideas from a number of sources but principally inspired by a Good Food recipe.

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Ingredients

70-80 minutes including prep

10-12 servings

5 tbspsrapeseed oil (cold-pressed recommended)
2 1/2 kgpumpkin, peeled and chopped
3onions, in half-moon slices
4 clovesgarlic, thinly sliced
1red chilli, thinly sliced (seeds removed for this “audience” but I’d leave in for ourselves)
1/2 tbspginger purée
3 stickscelery, thinly sliced
2lemongrass, bruised by rolling pin
5 tbspThai Green curry paste
2x 400 ml tins coconut milk
1lime, juice of
1 1/2 litresvegetable stock (I used Marigold powder)
Salt
Ground black pepper
HandfulCoriander, chopped

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Steps

70-80 minutes including prep

1

Pre-heat oven to Gas Mark 6 or electric equivalent (Circotherm 170C).
2

Toss the pumpkin pieces in 3 tbsp of the oil and roast in the oven for 30-35 minutes.
3

After 15-20 minutes, in a stockpot (or ordinary pan if making a scaled-down quantity), gently fry the onions, garlic, chilli, ginger purée, celery and lemongrass in the remaining oil for about 10 minutes, or until softened.
4

Add the curry paste and cook for 2 minutes, stirring gently. The pumpkin should be roasted by this point.
5

Add the roasted pumpkin, coconut milk, lime juice and stock. Stir gently but thoroughly and bring to the boil, stirring occasionally. Simmer for 5 minutes, then remove and discard the lemongrass.
6

When sufficiently cooled, season to taste and blend to a smooth consistency.
7

Reheat when ready to eat, adding the coriander and serve piping hot.

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Cooksnaps

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John A @JohnA

on November 02, 2021 12:13

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.