I don’t recall ever eating pumpkin until I met a Kiwi, it wasn’t a veg we used in the UK back in the days and I tended to think of it as animal fodder. I was quite surprised to have it served up roasted for dinner but soon came to love it in many dishes although never became a big fan of the Kiwi icon pumpkin soup. So why would I post about it? It was a Tuesday evening, not much in the fridge apart from a solitary butternut pumpkin, so soup it would have to be. Thankfully I had made a Thai curry paste the previous week and the pantry always has coconut milk so I thought I could jazz it up into something tasty. It was that delicious with all the spices, fresh coriander and a velvety coconut cream I think I will even make it again!
So what is the new gadget? I finally succumbed to buying camera lighting after frustrating winter months only able to photograph at weekends and hope it would be sunny on those days. It’s take a bit of fiddling but I’m starting to get the hang of it.
1 butternut pumpkin, peeled, de-seeded & chopped
2 cups coconut milk
2 cups vegetable stock
2tbsp Thai curry paste
Salt to season
Add the oil and paste to a large pan over a medium heat and fry for 1 minute.
Add the coconut, stock and pumpkin and simmer until the pumpkin is very soft.
Blend the soup to a smooth consistency and season to taste.
Chop the fresh coriander and garnish the soup once served.