I have pumpkin coming from everywhere right now! It was on sale, so we bought a huge one on the weekend, only to get home and reaslise there was a whole half in he fridge! So, I have made pumkin lasagna, mexican black bean and pumpkin soup and now the thai pumpkin soup! I still have more though, what else can I do with my pumpkin? I was thinking another soup as they freeze so well, but I was also thinking pumpkin filo parcels, yum! 🙂
about 1/2 diced pumpkin
salt and pepper
coriander – I used paste
1 can (400ml) coconut milk
1-2c vegetable stock or water
2-3tbsp red Thai curry paste
Dice your onion and pumpkin ready to use.
Heat a thick based pot with your coconut oil (could use olive) and add your onion. Cook until softened, add your garlic and ginger and red Thai curry paste. Cook 1-2 minutes until fragrant. Add your pumpkin and toss to coat. Add the coriander paste. Add your liquids and bring to the boil Reduce to a simmer and cook until the pumpkin is well softened. Use a hand blender to a smooth consistency.
Serve with rice noodle, fresh coriander, diced chili, Greek yogurt etc.