Thai Style Pumpkin Soup
Ingredients:
750 g butternut pumpkin, peeled
2 onions, chopped
1 tablespoon oil
1 ½ tablespoons red curry paste
2 cups chicken stock
2 cups coconut milk
salt and pepper to taste.
Method:
Cut pumpkin into bit size pieces.
Heat oil in a large saucepan, ad red curry paste and onions and fry for 4 minutes
Stir in pumpkin, coconut milk and chicken stock, bring to the boil.
Lower heat and cover with a lid.
Simmer for 15 to 20 minutes, or until pumpkin is tender.
Don’t overcook.
Puree half the soup in a blender, or use a bamix.
Return to saucepan with unprocessed soup and pumpkin.
Heat and serve.
Red curry paste
Ingredients:
10 red chillies
1 large onion, chopped
4 cloves garlic peeled
2 cm cube peeled fresh ginger, chopped
2 stalks lemon grass, sliced or rind of ½ lemon
6 coriander roots
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons shrimp paste
½ teaspoon ground white pepper
½ teaspoon salt
Method:
Remove stems from chillies.
In a food processor or blender add all ingredients.
Process until smooth.
Store as suggested:
Cover in a jar in the refrigerator for up to 1 month or freeze in ice cube trays and simply pop out the desired amount of paste as needed.
This frozen paste will keep up in the freezer for 3 months.
