Now that Halloween has passed, bonfire night is looming quickly. One of my favourite things about bonfire night is wrapping up warm with a mug of hot soup while watching the fireworks. With Halloween only a couple of days ago, now is a perfect time to pick up a few reduced price pumpkins from your local greengrocer. Bearing that in mind, I thought I would share this recipe for a Toasty Thai Pumpkin Soup I saw in the “Carlisle Guide” magazine.
Please remember to be safe when you are at any firework event. Our emergency services are already stretched, please don’t make it worse for them.
Toasty Thai Pumpkin Soup
Ingredients (for 6 servings):
- ½ Kg Pumpkin, peeled and chopped
- 4 teaspoons of Sunflower oil
- 1 sliced onion
- 1 tablespoon of grated ginger
- 1 bashed lemongrass
- 3-4 tablespoons of Red Thai curry paste
- 400ml coconut milk
- 850ml vegetable stock
- Lime juice and sugar to season
- 1 sliced red chilli (optional)
- Pumpkin seeds to garnish
- Preheat oven to 200°. Throw the pumpkin, seasoning, and half the sunflower oil into a roasting tin and cook for 30 minutes.
- Whilst the pumpkin is roasting, toss the rest of the oil, lemongrass, ginger and onion into a pan and soften for 10 minutes. Once softened, stir in the curry paste and cook for 1 minute, before adding the now roasted pumpkin, 350ml of the coconut milk and all the stock.
- Simmer and continue to cook for 5 minutes before fishing out the lemongrass.
- Allow to cool and blend until smooth.
- Return to the heat and warm through whilst seasoning with salt, pepper, lime juice and sugar.
- Drizzle with the remaining coconut milk, scatter with chopped chilli and pumpkin seeds and serve
If you have any other bonfire night favourites, let us know what they are in the comments below