Thai pumpkin soup with coriander pesto
This warming soup puts a delicious twist on an old favourite. Heat yourself up from the inside with a dish that almost bites your back.
3 tbsp of olive oil
1 onion, chopped
2 tbsp grated ginger
1 tbsp Thai red curry paste
1kg pumpkin, peeled and cut into small cubes
2 cups of chicken stock
400ml canned light coconut milk
1 bunch of coriander
1 green chilli, seeds removed, finely chopped
1 garlic clove, chopped
1 tsp grated ginger
1 tsp caster sugar
2 tbsp lime juice
2 tsp fish sauce
1 tbsp olive oil
Red chilli and fried shallots for garnish
To make the coriander pesto, add all ingredients – except the olive oil – into a food processor and pulse until coarse. Stir in the oil. Add more oil if necessary.
To make the soup, heat the oil in a large saucepan over a medium heat. Add the onion and stir for 1 minute. Then add the ginger and the red curry paste and stir for another minute. Add the pumpkin and stock and bring to boil, then simmer over a low heat for 15 minutes or until the pumpkin is cooked through and soft. Cool slightly and blend until smooth. Return to the clean saucepan and add the coconut milk. Add a bit at a time. Stop if the mix is getting too thin and you prefer a thicker soup.
To serve, place the soup in the bowls and swirl in a spoonful of the coriander pesto. Garnish with thin matchsticks of red chilli and fried shallots (found at Asian supermarkets).
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