This Thai Inspired soup is always a winner in the Greedy One household. It is fairly simple and the results are amazing!
It is also a great soup for colds as it has lots of healing ingredients and you can add extra ginger, garlic and chilli accordingly. Also, if it turns out a little too spicy for your taste add extra coconut cream. It really helps take the heat out.
Ingredients
1 kg local pumpkin deseed and cut into thick slices
1 coconut oil
1 onion , roughly chopped
4cm ginger, peeled and finely grated
1 glove garlic finely grated
1 red chili (if using) chopped
4 tsp Thai red curry paste
450ml vegetable stock cubes
400ml coconut milk
Salt and pepper
Coconut Basil Cream
150ml kefir
1 dessert spoon coconut flakes
20g basil, chopped plus extra for garnish
Instructions
Preheat the oven to 180ºC, gas mark 4. Place the pumpkin in a non-stick baking tray drizzle the flesh with olive oil and season with salt and pepper. Roast for 30 minutes, or until tender.
Meanwhile, heat the coconut oil in a medium pan and add the onion. Cover and cook on a low heat for 10 minutes, stirring occasionally. Stir in the ginger, garlic and chilli bring up the heat a little stirring continuously for around a minute and add the curry paste and cook for 2 minutes. Add the coconut water and chicken stock and bring to the boil.
Remove the pumpkin from the oven and once cool enough scrape out all the flesh and discard the skin. Add the fish to the soup and allow to simmer of 5 minutes ensuring the pumpkin is nice and tender. If it is slightly under cooked simmer until soft.
Remove from heat and cool slightly. Blend either using a stick blender or in a food processor ensuring not to over fill it.
Season to taste
Place the kefir, coconut flakes and chopped basil in a small pan and heat gently.
To Serve
Serve in bowls with the basil cream swirled over the top or a nice dollop in the middle and sprinkled with freshly ground black pepper, and with a buttered slice of hearty bread like sourdough.
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