Thai Pumpkin Soup with Coriander Drizzle

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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Deviating from the traditional ‘ye olde’ pumpkin soup flavor 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.

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
1 heaped tablespoon finely grated ginger
3 tablespoons red curry paste
1.2kg pumpkin, 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 cherry hot chile, 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 translucent. 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 pumpkin 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 chile.

Adapted from the bookerycook.com