Deep orange. Wonderfully spicy, exotic and fragrant. Rich and satisfying. A low carb high fat Thai pumpkin soup for cold, rainy days. And it’s dairy-free, too!
INGREDIENTS:
Makes 6½ cups
2 tablespoons coconut oil
1 medium onion, coarsely chopped
1 tablespoon finely chopped fresh ginger root
2 teaspoons crushed garlic
2 tablespoons Thai red curry paste (The heat of different brands of Thai red curry paste vary in heat, so if unsure add less curry past to start off with. You can always add more later.)
2 cups chicken stock (or vegetable stock)
2 cups water
500 g pumpkin cubes, cut smaller (perhaps buy the packets of cubed pumpkin, but to speed up the cooking process, cut each cube into three or four smaller pieces. Choose the brightest orange pumpkin you can get.)
2 tablespoons tomato paste
If you should need help with measurement equivalents see here
This warming soup is just right for the cooler months, hope you may enjoy some soon ...
2 tablespoons coconut oil
1 medium onion, coarsely chopped
1 tablespoon finely chopped fresh ginger root
2 teaspoons crushed garlic
2 tablespoons Thai red curry paste (The heat of different brands of Thai red curry paste vary in heat, so if unsure add less curry past to start off with. You can always add more later.)
2 cups chicken stock (or vegetable stock)
2 cups water
500 g pumpkin cubes, cut smaller (perhaps buy the packets of cubed pumpkin, but to speed up the cooking process, cut each cube into three or four smaller pieces. Choose the brightest orange pumpkin you can get.)
2 tablespoons tomato paste
400 g can coconut cream
1 tablespoon Thai fish sauce
1 teaspoon lemon juice
salt to taste
1 tablespoon Thai fish sauce
1 teaspoon lemon juice
salt to taste
milled black pepper to taste
toasted pumpkin seeds to garnish
chopped chives to garnish
cayenne pepper to garnish
METHOD:
1. Heat the coconut oil in a large pot and sauté the onion and ginger. Add the garlic and red curry paste; stir-fry for 30 seconds.
toasted pumpkin seeds to garnish
chopped chives to garnish
cayenne pepper to garnish
METHOD:
1. Heat the coconut oil in a large pot and sauté the onion and ginger. Add the garlic and red curry paste; stir-fry for 30 seconds.
2. Add the chicken stock (or vegetable stock), water, pumpkin and tomato paste. Stir well. Bring to the boil, reduce the heat and simmer partially covered for 25 minutes. Stir occasionally.
3. Add the coconut cream, fish sauce and lemon juice. Simmer partially covered for a further 5 minutes.
4. Remove from the heat. Liquidise until smooth (you can use a stick blender). Add salt if need be (taste first – the fish sauce is very salty) and black pepper to taste. Reheat if necessary.
5. Spoon into bowls. Sprinkle with rows of pumpkin seeds, chopped chives and a little cayenne pepper.
You can keep this soup covered in the fridge for several days.
Recipe idea by Dalene Crafford and also on Sugar Free Revolution site here
3. Add the coconut cream, fish sauce and lemon juice. Simmer partially covered for a further 5 minutes.
4. Remove from the heat. Liquidise until smooth (you can use a stick blender). Add salt if need be (taste first – the fish sauce is very salty) and black pepper to taste. Reheat if necessary.
5. Spoon into bowls. Sprinkle with rows of pumpkin seeds, chopped chives and a little cayenne pepper.
You can keep this soup covered in the fridge for several days.
Recipe idea by Dalene Crafford and also on Sugar Free Revolution site here
This warming soup is just right for the cooler months, hope you may enjoy some soon ...
... thought I'd leave you with this Autumnal arrangement, hope you like it
All the best Jan
a taste of the season.
ReplyDeleteThis looks a very tasty recipe especially the addition of Thai paste.
ReplyDeleteAnnie
That looks like a good, hearty meal for the colder months.
ReplyDeleteJan, I am in love. The soup looks lovely ♥
ReplyDeleteLooks and sounds like the perfect seasonal soup...tasty looking, too 🎃
ReplyDeleteI have also been enjoying the lovely autumn photos at the end of each posting~
Have a Happy Thursday🍁
Lovely bouquet of flowers and pumpkin soup is one of my favourites!
ReplyDeletePerfect autumn choice! Yummmmm
ReplyDeleteWhat a wonderful autumn soup, just love your floral arrangement too.xxx
ReplyDeletePumpkin soup sounds delicious, as it is raining today. The Autumn flowers are pretty, Jan.
ReplyDelete~Sheri
That's a beautiful vase of flowers, Jan, and I'm getting hungry to try some pumpkin soup.
ReplyDeleteThe current post about statins makes me even more glad that I refused the prescription my doctor wanted me to take.
Yummy! Thank you!
ReplyDeleteSuch a beautiful soup! I would love this! xx K
ReplyDeletePumpkin soup, mmmmmmmmmmmmm, I can eat them. The vege sort. Absolutely beautitiful, and the Thai sounds really with it.
ReplyDeleteAll those pumpkins going to waste this weekend. It's quite disturbing when to an old spoilsport like me who thinks we should be learning how to cook good wholesome food, not play with it.
ReplyDelete