Yesterday, I was very flattered to receive a request, on Twitter, for a Thai pumpkin soup that someone had had in my house years ago. I am delighted to share that recipe here.
1 Tablespoon of vegetable oil
1 Tablespoon teaspoons butter
3 Cloves of garlic, chopped
6 Shallots (or one onion, if you don’t have shallots), chopped
2 Small fresh red chili peppers, chopped
1 Tablespoon chopped lemongrass (if you don’t have lemongrass, a squeeze of lemon juice will do)
500mls of Vegetable Stock
500g of Peeled and diced pumpkin
350mls of Unsweetened coconut milk
In a medium saucepan, heat oil and butter over a low heat.
Cook the garlic, shallots (or onion), chilies, and lemongrass in the fat until it’s fragrant (be careful not to burn the garlic).
Stir in stock, coconut milk, and pumpkin; bring to the boil.
Cook until the pumpkin softens.
Blend to a smooth or slightly chunky consistency, whatever you prefer.
Serve with rice, noodles or bread.