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Food Matters - All Things Pumpkin

Food Matters - All Things Pumpkin
Paula O'Gorman
Paula O'Gorman
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In Episode 21 of Food Matters well-renowned Chef, TV Cook, and Food Media Broadcaster Aisling Larkin chats all things pumpkin, including Pumpkin Curry, Pie, Soup and Hummus.

Food Matters is brought to you with thanks from Property Partners Barry Herterich and Property Partners Phelan Herterich who have offices in Tramore and Waterford City. With over 40 years combined experience both Barry and Deirdre bring a wealth of knowledge and experience in residential and commercial property, and we pride ourselves on our exceptional service, results-driven dedication, and our reputation for trustworthy, focused commitment to every client. With an emphasis on communication and integrity, we deliver expertise and success to all of our clients, presenting a bespoke service that always goes the extra mile. 

Waterford City - Property Partners Phelan Herterich website HERE / Call  051-364052  / Connect on Facebook HERE

Tramore - Property Partners Barry Herterich website HERE / Call  051-330465  / Connect On Facebook HERE

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A creamy pumpkin and Thai red curry blended into a cosy, spiced coconut soup.

Ingredients

  • 1 large pumpkin or butternut squash
  • Olive oil
  • Sea salt and pepper
  • 1 white onion diced
  • 2 garlic cloves finely minced
  • 1 tbsp freshly grated ginger
  • 3 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 lime juiced
  • 400 ml can of coconut milk
  • 600 ml stock chicken or vegetable

Garnishes; optional

  • Sliced red chilli
  • Fresh coriander
  • Pumpkin seeds
  • Drizzle coconut milk

Instructions

  • Preheat the oven to 180℃.
  • Peel, deseed and chop the pumpkin or butternut squash into chunks. Place on a baking tray, season with salt pepper and roast in the oven for 30-40 minutes, until tender and slightly caramelised.
  • Whilst that is roasting, prepare the base of the soup.
  • In a large pot, heat the oil over a medium heat. Add the onion and sauté for 5 minutes. Add the garlic and ginger and cook for another 2-3 minutes. Then add the curry paste and fish sauce and allow that to incorporate into the aromatics for a couple of minutes.
  • Add in the stock and allow to simmer for 10 minutes. Then stir in the coconut milk and lime juice.
  • Once the pumpkin is roasted, transfer it to the soup pot and stir to combine.
  • Blend the soup until smooth. If needed, add additional water or stock to reach the desired consistency.
  • Check for seasoning.
  • Garnish with pumpkin seeds, a drizzle of coconut milk and fresh coriander.

Notes

This soup is even nicer reheated the next day, as all the flavours have developed.
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