Thai Spiced Pumpkin Soup

Who doesn't love carving a Pumpkin at Halloween? It's great fun and you can get the kids involved. I use a Mellon baller or Ice cream scoop to scrape out all the flesh from the inside, but it seems really wasteful just to throw it all away!

Inspired by this reluctance to waste food here's my recipe for a simple Thai spiced Pumpkin soup.


Ingredients

• Flesh from one Pumpkin
• 1x Onion
• 1 tablespoon Thai curry paste
• Vegetable stock for how to make a homemade version click here
• Coconut milk

Instructions

1. Gently fry the onion until golden brown.
2. Meanwhile hollow out a medium sized pumpkin ready for carving and cut into small pieces.
3. Add the pumpkin flesh to the pan.
4. Add a tablespoon of Thai curry paste and fry gently.
5. Cover with Vegetable stock and simmer till the Pumpkin is tender, around 10-15 minutes.
6. Add the Coconut milk and warm through.
7. Blend the mixture till smooth and serve with a garnish with fresh coriander.

Results

The Pumpkin doesn't have much flavour of its own but the result is a creamy delicious, fragrant warming soup that tastes like a Thai curry.