Sarah Pound’s Thai pumpkin soup with coconut and coriander
Take your tastebuds on a trip to Southeast Asia with nutritionist Sarah Pound’s Thai-inspired pumpkin soup with coconut and coriander recipe.
This Thai-inspired pumpkin soup with pumpkin and coriander is a bit of a spin on the traditional pumpkin soup, and it’s my mum’s favourite.
The red curry paste gives a zingy kick and the coconut milk provides a wonderful creaminess.
Nutritionist Sarah Pound’s Thai pumpkin soup with coconut and coriander
Serves: 6 | Prep time: 15 minutes | Cook time: 35 mins
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 1.3kg jap pumpkin, cut into 5cm chunks
- 250g starchy potatoes, cut into 4cm chunks
- 3 garlic cloves, finely chopped
- 2cm piece of ginger, very finely chopped
- 3 tbsp red curry paste
- 750ml (3 cups) chicken stock
- 400ml can coconut milk
- 1 large handful of coriander leaves,
- roughly chopped
- 80g roasted peanuts, roughly chopped
- juice of 2 limes
- 4 spring onions, very finely sliced
Method
Step 1.
Heat the vegetable oil in a large saucepan over medium heat for 1 minute.
Add the onion and cook, stirring, for 2–3 minutes until it is translucent and slightly caramelised.
Stir in the pumpkin and potato and cook for 6–7 minutes until they start to soften.
Step 2.
Add the garlic and ginger to the pan.
Cook, stirring, for 2–3 minutes until fragrant.
Stir in the red curry paste and cook until the oil in the curry paste separates.
Step 3.
Pour in the chicken stock and bring to the boil.
Reduce the heat to low and simmer for 20–25 minutes until the pumpkin and potato are soft.
Remove the pan from the heat and use a hand-held blender to puree the soup.
Step 4.
Return the pan to low heat and stir in the coconut milk.
Let the soup gently heat through for 5 minutes, but do not let it boil.
Step 5.
Meanwhile, combine the coriander, peanuts, lime juice and spring onion in a bowl.
Ladle the soup into serving bowls.
Serve with a sprinkle of the peanut mixture.
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This is an edited extract from Wholesome by Sarah Pound, published by Plum, RRP $44.99. Photography: Mark Roper. |
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