This recipe has a special place in my heart. Years ago, I used to own and run a small cafe and sandwich bar with AT and Mum…it was called ‘On a Roll’…get it? Anyway, we had a lovely lady working for us called Kathy and she told me about this Thai Pumpkin Soup that she liked to make. It was so easy to do and a fresh twist on an old favourite that I still use to this day. A little secret I learned when making soups, was that if you saute all the vegetables first, you’ll get a stronger, richer flavour than if you simply boiled it all up.
For anyone looking for LOW GI or Paleo recipes, if you take out the potato, this recipe follows all the rules!
Half a small pumpkin (Jap or Butternut is best)
1 carton (4L) of chicken stock
1 can of coconut milk
Sweet chilli sauce
Handful of fresh corriander (cilantro)
It might seem superfluous, but fry up the onion (sliced) in a little oil first.
Add the small chunks of potato and pumpkin and fry that up for a moment as well.
Pour in the stock and bring to the boil.
Once boiling, turn it down to a simmer and cook until the vegetables are soft.
Take off the heat and blitz with a stick blender.
Put back on a gentle heat and add the fish sauce, sweet chilli and coconut milk.
Go according to your taste, start with a table spoon of the fish and sweet chilli sauces, and add more till you are happy with the flavour.
Stir in the chopped coriander and serve up .
Notes on the recipe