Pumpkin Week, Pumpkin Week, Pumpkin Week!
Are you guys LOVING Pumpkin Week as much as I am? I mean I know it’s only day 2, but so far so good right?
I actually think this is something that’s going to become annual…except will we maybe be more organised and actually have it in autumn next year so that we can appreciate the pumpkiness all winter long? Yes, I think so.
But pumpkin soup…it’s only just cold enough now to be thinking about soup and you know that I am in full blown denial about it getting cold until I can’t feel my toes anymore, so autumn and soup don’t really go together for me. But now that I’ve been thrown into the depths of winter and I have given in and started wearing closed in shoes to work I’m ready for soup. And what better way to kick off soup season that with Thai spiced pumpkin soup! That, and the fact that I have cute new
bowls 1 bowl (it was expensive) that I have been dying to put something pretty into. Case closed.
Pumpkin soup is a classic. It’s probably my all time favourite soup actually. Possibly because it’s pretty, unlike a lot of browny soupy coloured…um, soups. Also, it’s super easy to make and really hard to get wrong.
This time I thought I would spice it up a little and make a Thai inspired soup. Because it’s wintery so we need extra warming up. Aaaaand adding coconut milk because we all know how obsessed I am with the stuff. And yes, good decision. The subtle Thai spices add a little something extra and the coconut milk makes it super creamy and smooth.
To start with, cook a little bit of onion and garlic in some oil. Get those delicious cosy smells started. Next we’re going to add the super secret key ingredient – curry paste! Curry powder quite often makes an appearance in pumpkin soup, and you could definitely use that if you don’t have curry paste, but the paste packs a way bigger flavour punch and makes you think more of Thai food, less of curried eggs…you know the taste. Red or yellow curry paste will both work. Cook that up with the onion and garlic and we are starting to look good.
Now grab the pumpkin puree you made yesterday (see, I told you you’d need it!) and add it to the pan along with the chicken stock and coconut milk. Let it simmer away on the stove for 10 minutes or so and then add salt and pepper to taste. And a little bit of nutmeg because I have to add that to everything wintery that I make on the stovetop.
Serve it up with a bit of toasted ciabatta bread and you have got yourself one delicious wintery meal. With the bonus being that it keeps your hands warm.
How cosy is this?!! Full photo credit to country boy. Good photo taking husband!
You can store the soup in the fridge and reheat as you need it or even portion it out and freeze it for quick weekday lunches. Perfect!
- 1 TBSP olive oil
- 1/2 onion finely chopped
- 1 tsp crushed garlic
- 2 TBSP red or yellow curry paste
- 3 cups pumpkin puree
- 2 cups chicken stock
- 1 tin 425ml coconut milk
- 1/4 tsp nutmeg
- Salt & pepper to taste
- Fresh bread for serving
Add the oil to a large saucepan and turn the element to medium heat. Add the onion and garlic and cook until the onion is translucent - about 2 minutes. Add the curry paste and cook for a further 1 minute.
Add the pumpkin puree, chicken stock and coconut milk, stir together well and simmer for 10 minutes. Add the nutmeg and salt & pepper to taste.
Remove from the heat and allow to cool slightly before using a stick mixer to blend it together. Alternatively transfer to a blender and pulse until smooth.
Serve immediately with a swirl of sour cream or Greek yoghurt and fresh coriander and fresh bread.
Store soup in the fridge for 1 week or freeze in individual portions for a quick weekday lunch or dinner.