Food Matters - All Things Pumpkin | WLRFM.com

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.

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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.