I have always been one to enjoy chewing my food so soup rarely makes it on the menu. Many years ago however, I discovered that pumpkin soup could be a so much more than just pumpkin soup! You don’t need to be precise with this recipe (another plus), and can make it with what you have, or make it stronger in the flavours you like – spicy, sweet, salty, and all over yummy!
1 whole butternut squash
3 or 4 large potatoes
2 or 3 garlic cloves
Organic vegetable stock cube
Thai red curry paste
Salt and pepper
- Peel the pumpkin and remove the seeds. Chop into small pieces and put into a large saucepan with the stock cube
- Peel and chop the potatoes, peel and halve the onion and garlic, add to the saucepan
- Cover ingredients with water, cover the saucepan and bring to the boil
- When the potato and pumpkin are soft enough to mash, turn off the heat
- Evaluate whether there is too much / not enough water (you can always add more later) and add or remove as necessary so you will get to your desired soup thickness
- Get your stick blender and blend the ingredients directly in the saucepan
- When everything in the saucepan is nice and smooth, add the coconut milk, a couple of tablespoons of red curry paste (or to taste), blend again
- Taste, then add a little fish sauce, salt and pepper, then throw in your coriander leaves (and last time I made this I also threw in some thai basil)
- Give it one final mix with the blender, and voila a yummy spicy Thai Pumpkin Soup!
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