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!
Kathy’s Sweet Chilli Pumpkin Soup Recipe
Ingredients:
Half a small pumpkin (Jap or Butternut is best)
1 potato
1 onion
1 carton (4L) of chicken stock
1 can of coconut milk
Fish sauce
Sweet chilli sauce
Handful of fresh corriander (cilantro)
Method:
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
Hi, I just made this – a few notes from someone who just can’t stick to the damn recipe
>I put kumara (sweet potato) in instead of potato and a whole pumpkin – it worked ok
>I also slung some smoked Paprika in with it which turned out well
>That much stock made it more watery than I’m used to
>Watch the fish sauce! I put too much in and had to bring it back with a truckload of sweet chilli sauce – nearly tragic
Overall it’s good and I’d do it again but thicker for personal taste
Stick blenders rule
Cheers
Pete in Wellington
Hi Pete, Thanks for your comments. I’m a bit lazy when it comes to amounts…I generally go with estimates, because these things are always subject to personal taste. I would not have thought of paprika in a recipe of the Oriental persuasion, but I might try it next time! Thanks again.
I have a recipe incredibly similar to this, except I always roast my pumpkin, sweet potato and onions first, I drizzle them in Olive oil and sprinkle dark brown sugar over them. They come out so tasty and then get added to stock and pureed at end of cooking time. It’s a never fail recipe that I got from a TV program years ago. Plus great to freeze for those nights when you just want to grab something quick!
That sounds wonderful Lyn. Thanks for the tip! Roasting always give such a deeper flavour doesn’t it?