Title: Thai Pumpkin Soup
Broadcast: Episode 2, 8th July 18
Presenters: Theo Kalogeracos & Marg Johnson

This soup is simple to make, delicious, a terrific change from the more predictable pumpkin soups and is perfect for a Sunday night in.

To serve: 4-6

Ingredients

• 1 kg Pumpkin, peeled and cut into large chunks
• 1 Onion, roughly chopped
• 1 tbsp Thai red curry paste
• 2 tsp chopped Garlic
• 1 tbsp vegetable oil
• chicken stock or water
• 1 stalk Lemongrass, split lengthwise
• 125 ml can coconut cream
• Juice of 1 lime or lemon
• Fish sauce to taste
• Coriander leaves

Method

• Sauté the onion and the garlic in the oil until soft, but not brown.
• Add the curry paste and pumpkin and sauté until aromatic.
• Add the lemongrass and stock until it covers the contents of the pan. Cook for 30 minutes or until the pumpkin is very tender.
• Puree the soup, add the coconut cream and the lime or lemon juice and adjust the salt level using the fish sauce.
• Retaste and serve with a scatter of coriander leaves and your favourite crusty bread if you desire.

Warm soup, crusty bread... a perfect match.