Thai Curry Pumpkin Soup with a Coriander Swirl

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Thai Curry Pumpkin Soup with a Coriander Swirl

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Recipe summary

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

Preparation time: 20 minutes
Cooking time:
Yield: 6

Ingredients

Thai Curry Pumpkin Soup with a Coriander Swirl

3 tablespoons vegetable or coconut oil
1 tablespoon salted butter
2 cups pure pumpkin meat
1 medium onion, peeled and finely diced
2 cloves of garlic, peeled and finely minced
1 tablespoon fresh ginger root, peeled and finely minced
2 tablespoons red Thai curry paste
3/4 cup coconut milk
900 millilitres tetra pack chicken or veggie broth
1/4 cup medium-dry sherry

Garnish

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 teaspoon toasted sesame oil
1 teaspoon coarse sea salt
1/2 cup coconut milk

Directions

Thai Curry Pumpkin Soup with a Coriander Swirl

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.
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.
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.

Garnish

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.
Jack o' Lantern Soup Tureen

One medium Jack o’ Lantern pumpkin. Look for one that is fairly smooth and even, without blemishes. It should be very stable too, with a flat bottom. For extra safety, lay the pumpkin on its side and with a bread knife, shave off just enough bottom to make it flat and sit solidly on the table. Cut a wide opening at the top, just as you would for a Jack o’ Lantern, being careful not to puncture the sides or bottom. Dig out all seeds and stringing stuff. Rinse well and dry the whole pumpkin – inside and out. Don’t forget the lid! If you want to go all the way, notch out the lid to accommodate a ladle.