Thai Pumpkin Soup
A lovely warming soup, Thai pumpkin soup is perfect when the weather starts to get cooler.
This is a gorgeous soup with subtle Thai flavors. You could substitute the individual paste ingredients with a purchased Thai paste, but we love this combination.
Butternut Squash or small Crown Pumpkin – skin removed and cut into chunks.
1 onion, diced
1 lemongrass stalk (approx 8-10 cm length)
2 cm knob ginger
2 cloves garlic
1/2 tsp ground tumeric
1/2-1 red chilli (we use 1 if it is the mild long variety)
1 tsp coriander seeds
1/2 cup cashew nuts
1 1/2 tsp coconut sugar (or alternative)
1 can coconut milk or cream (400ml)
Finely chop lemongrass, ginger, garlic and chilli. Place in mortar and pestle along with turmeric, pepper and coriander seeds. Mix into a paste.
Heat 1 tbsp of olive oil in a large pot, gently sauté onion and paste for 3-4 minutes, add in cashew nuts and pumpkin and sauté for a further 1-2 minutes along with coconut sugar.
Add in water and simmer until pumpkin is cooked through and cashew nuts are soft. Remove from heat and add in can of coconut milk. Allow to cool slightly before blending.
Reheat gently prior to serving if needed..
Lovely served with some fresh coconut cream on top and some roughly chopped cashew nuts.
Note – When purchasing coconut milk, try and buy a variety that does not have added emuslifiers. Biona is a good brand in the UK, and in NZ the Trade-aid coconut milk/cream is fantastic.