this soup is absolutely gorgeous, thought I'd share the recipe for all of you who have a glut of pumpkin ! Supposed to serve 8
4 tbsp vegetable oil
4 large shallots
3 cloves garlic
3cm piece of fresh ginger
2 thumb size red chillies
1kg (2lb 4oz) pumpkin (or butternut), peeled & cubed
510ml (18fl oz) vegetable or chicken stock
2 tbsp Thai fish sauce (I'm veggie, so miss this bit, and add more vegetable stock)
2 x 400ml tins coconut milk
25g fresh coriander
zest & juice of 2 limes
1. Heat oil in large saucepan. peel & chop the shallots, garlic and ginger, deseed and chop the chillies. Add all these ingredients to the pan with some salt & pepper.
2. Cook gently for 5 mins on medium to high heat, then add pumpkin, stock, fish sauce and coconut milk. Simmer partially covered for 25 mins.
3. Chop coriander and stir into the pan along with the lime zest & juice, then puree the soup in a liquidiser in batches.
4. check seasoning & enjoy !
Sounds a bit faffy, but its really not.
I've just discovered your blog this morning and I am inspired. You are about a year ahead of us - we got our plot on the Meersbrook site (number 323)in September this year, we are still at the digging and clearing stage, I wasn't expecting to get too much done next year, but now I can see it definately is possible. I've already ordered some seeds, but looking at your squash I think I may have to try those too.
ReplyDeleteHooray! I've got 2 tins of coconut milk in the cupboard already. I'll definitely be making this. It'd probably go great with John Curtin's bread (recipe at http://spadework.typepad.com/spade_work/2006/11/bread_virgins.html )
ReplyDeleteI made this soup last night. It was delicious and not faffy at all, but my hubby thought it was too hot. That said, he ate it all anyway. I might use less chilli when I make it again.
ReplyDeletelove this soup, just made it.. its straight forward to me ,not faffy lol xx
ReplyDelete