I know I talk about the weather a lot, but with the sun well and truly gone by the time we get home, something warm and comforting is needed for dinner. Soup is one of those dishes that is comforting in it’s warmth and leaves you feeling surprisingly satisfied.
In winter, I find that a more substantial soup is needed. One that is a bit thicker and richer. Pumpkin soup has always been one of my standby winter soups because of it’s thickness and it’s versatility in what it can be flavoured with. The flavours of this Thai Pumpkin Soup meld well together and the spice from the red curry paste adds a depth of heat that is welcome in the Winter months. I used a simple recipe which I found on the Taste website and made a slight alteration to it by adding an onion as well as substituting a cup of water for a cup of stock which I thought added a depth of flavour.
This is an easy week night recipe, for when a hard days work has exhausted you but you still want something home made and comforting. All you have do is chop and onion and some pumpkin, fry it off with the red curry paste and then add the coconut cream, stock and water. Once thats done you can leave it to bubble away merrily for 25 minutes which gives you time to have a glass of wine and put your slippers on 😉
Do you have a winter standby dish and what is your favourite soup?
Thai Pumpkin Soup
Adapted from taste.com.au
1 tablespoon oil
1kg butternut pumpkin, peeled, cut into 1.5cm pieces
2 tablespoons red curry paste
270ml can coconut cream
1 cup water
1 cup chicken stock
coriander, to garnish
1. Heat oil over medium heat in a large saucepan. Fry onion, pumpkin and red curry paste for a few minutes, or until the curry paste starts sticking to the bottom of the pan. Add coconut cream. Cook, stirring, for 1 minute.
2. Add water and stock. Bring to the boil. Reduce heat to low. Simmer, covered for 20-25 minutes or until the pumpkin is soft.
3. Blend or process until smooth. Season with salt and pepper. Serve in bowls topped with coriander.