Pumpkin is a very underrated vegetable. Even international chef Shaun Venter had a pumpkin dish in the last wine tasting event. It can be used in many ways, and making soup is just one of them. The pumpkin base is enough to be able to add many ingredients, such as curry powder, or as in this case, many items from a Thai kitchen. Pumpkin is also very inexpensive while we are all watching the cost of living going up.
Cooking Method
In a large pot, heat oil and gently cook onion with brown sugar and garlic over low heat until softened (8-10 minutes).
Skin and chop pumpkin into 2 cm chunks. Add pumpkin, water, coconut cream, chili, lemongrass and fish sauce. Season with freshly ground pepper.
Simmer for about 25 minutes until tender. Remove and puree until smooth.
Just before serving, adjust seasoning to taste and mix in chopped coriander.
Ladle soup into bowls and garnish with a fresh coriander leaf.
| Ingredients | Serves 4-6 |
| Vegetable oil | 2 tbspns |
| Onion, finely chopped | 1 |
| Brown sugar | 1 tbspn |
| Garlic, crushed | 2 cloves |
| Small pumpkin | 1 |
| Water | 500 ml |
| Canned coconut cream | 250 ml |
| Sweet Thai chili sauce | 1 tbspn |
| Lemon grass, finely chopped | 1 tbpsn |
| Fish sauce | 1 tbspn |
| Freshly ground pepper | |
| Fresh chopped coriander | 50 ml |
| Coriander leaves for garnish | |
