For our autumnal recipe this week we’ve chosen a classic dish everyone loves during fall, but with a twist. We’re of course talking about soup! There’s nothing better than a warm bowl of soup in the evening when it’s chilly and dark outside.
We’ve decided to go with pumpkin soup as pumpkins are typically eaten more during fall – whether in a soup or in a pie, they’re often a favorite choice. Take a look at this autumnal recipe below for a delicious pumpkin soup with a Thai twist.
Here’s what you’ll need…
1½ kg pumpkin, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3-4 tbsp Thai red curry paste
400ml can coconut milk
850ml vegetable stock
Lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)
Here’s what you’ll need to do…
1. Heat oven to 200C/180C fan/gas 6.
2. Toss the pumpkin in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
3. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened.
4. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock.
5. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
6. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
7. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
8. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Sounds perfect to us! Do you have any classic fall time dishes you’ll be making this year? If so, let us know the recipes below…