Got a pumpkin in your Bockety box and not sure what to do with it? This Thai-inspired soup is simple, warming, and a great way to use up that jar of red curry paste sitting in the fridge. Bonus: no need to peel the pumpkin the skin blends right in, so nothing goes to waste.
Ingredients
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1 small pumpkin or squash
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Splash of olive oil
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1 brown onion, diced
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4 cloves garlic, crushed
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1 tsp fresh ginger, finely diced
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2 tbsp Thai red curry paste (add more for extra heat)
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2 tsp ground cumin
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800ml vegetable stock
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400ml coconut milk
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Juice of 1 lime
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1 handful fresh coriander
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Salt & black pepper
Method
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Rinse the pumpkin or squash. Cut in half, scoop out the seeds, and remove any tough stalks. No need to peel just dice into cubes.
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Heat a large pot with a splash of olive oil. Add onion, garlic, and ginger, cooking until soft and fragrant.
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Stir in the curry paste and cumin, cooking for a minute to release the flavours.
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Add the pumpkin cubes and sauté for 4–5 minutes, stirring often. Pour in the stock, season lightly with salt, and bring to a boil.
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Cover and simmer for 15–20 minutes, until the pumpkin is tender.
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Stir through the coconut milk and coriander, then blitz with a hand blender until smooth and velvety.
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Finish with a squeeze of lime juice and adjust seasoning with salt and pepper.
Serve hot with crusty brown bread or portion and freeze for a quick, comforting meal any time.