Thai Pumpkin Soup Recipe 465

Steps:

• In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
• In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

Steps:

• Blend all soup ingredients together in a high-speed blender, in batches if needed. Blend until the pumpkin is completely pureed and the soup has a silky texture.
• To serve, pour soup into warm soup bowls. Place 2 teaspoons of marinated portobellos in the middle of each bowl. Decorate each soup with coconut cream, cilantro, and scallion slices.
• Combine the shoyu, olive oil, water, and ginger in a small bowl. Add the mushrooms and marinate at room temperature for at least 30 minutes. Drain mushrooms and use as directed.

Steps:

• Preheat oven to 425°.
• Slice pumpkin in half and core.
• Discard membrane and seeds.
• Baste sides of the pumpkin with a cloth or paper towel in 3 tablespoons of olive oil.
• Roast both halves of pumpkin (cut side up) uncovered for 35 to 40 minutes, checking frequently.
• Remove from oven and allow to cool.
• Peel away hard outer skin using a peeler and reserve flesh.
• Cut into 1-2 inch cubes.
• In a large stockpot, heat 2 tablespoons of olive oil.
• Add in garlic, onion, carrot and celery stirring frequently until tender.
• Salt and pepper to taste.
• Add vegetable stock and bring to a boil.
• Add pumpkin and ginger; simmer for one hour.
• Using a hand blender, purée soup until smooth.
• Using a whisk, add coconut milk a little at a time until soup has reached a medium thick consistency.
• Top with edible orchids or pansies.

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
• Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass. Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it. Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.