Name: Thai Curry Pumpkin Soup with a Coriander Swirl
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: 3 Tbsp vegetable or coconut oil; 1 Tbsp salted butter; 2 cup pure pumpkin meat; 1 medium onion, peeled and finely diced; 2 clove of garlic, peeled and finely minced; 1 Tbsp fresh ginger root, peeled and finely minced; 2 Tbsp red Thai curry paste; ¾ cup coconut milk; 900 mL tetra pack chicken or veggie broth; ¼ cup medium-dry sherry; Juice of 1 lime; 1 bunch fresh coriander – leaves and tender stems only – washed and dried; 1 bunch scallions, washed, trimmed and coarsely chopped; 1 tsp toasted sesame oil; 1 tsp coarse sea salt; ½ cup coconut milk

Thai Curry Pumpkin Soup with a Coriander Swirl

Prep Time

20 min

Yields

6 servings

This beautiful soup is hearty and comforting – with just a touch of spice – the perfect antidote to all that sweet stuff the kids are bringing home!

Courtesy of Signe Langford

ingredients

Thai Curry Pumpkin Soup with a

Tbsp vegetable or coconut oil

Tbsp salted butter

cup pure pumpkin meat

medium onion, peeled and finely diced

clove of garlic, peeled and finely minced

Tbsp fresh ginger root, peeled and finely minced

Tbsp red Thai curry paste

cup coconut milk

900

mL tetra pack chicken or veggie broth

cup medium-dry sherry

Garnish

Juice of 1 lime

bunch fresh coriander – leaves and tender stems only – washed and dried

bunch scallions, washed, trimmed and coarsely chopped

tsp toasted sesame oil

tsp coarse sea salt

cup coconut milk

Ingredient Substitution Guide

directions

Step 1

Heat oil and butter over medium-low heat, in a large, heavy-bottomed pot. Add onion, ginger, garlic and stir, cooking until just softened and translucent, not browned. Add sherry, curry paste and stir until smooth, with no lumps remaining.

Step 2

Add pumpkin meat, broth and coconut milk and blend well, until completely smooth and integrated. If you own an immersion blender (hand wand) and want a super smooth soup, feel free to use it now, but it’s not necessary. Taste and adjust for seasoning – saltiness and spicy heat.

Step 3

Simmer on low for about 15 minutes. While piping hot, transfer to a tureen. Serve at the table and garnish each bowl with a swirl of coriander puree.

Step 4

Place all ingredients into a blender or food processor and liquefy. Transfer to a squeeze bottle. Store in the refrigerator for up to 4 days.

Step 5

Jack o’ Lantern Soup Tureen

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Thai Curry Pumpkin Soup with a Coriander Swirl

ingredients

Thai Curry Pumpkin Soup with a

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directions

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