There are a few things you need when making an amazing pumpkin soup and a lot of time and mess aren’t on that list. This little gem takes about 45mins start to finish (depending on how good your knives are) and you’ll have enough to feed an army.
Before we get down to the recipe though there are a few key things that make this soup so great. They’re not essential, you don’t have to use home made or home grown ingredients but they make for a way better soup no doubt.
A good pumpkin
My lovely sis brought me a gigantic Jap pumpkin when she last came down from the mountains and this thing has been delish. I used to as a side to my roast Sunday night and it’ll go into tonight’s salad as well but the majority was headed straight for my big pot last night in the creation of a kick-arse pumpkin soup. I’ve named this recipe in honour of the pumpkin’s home town Mitta Mitta.
Good chicken stock
A good home-made chicken stock is a thing of beauty. I use Sarah Wilson’s recipe which you can find here . I only ever use a left over chicken carcass rather than a whole chicken and the stock still comes out fab. I make a batch whenever we’ve had a roast chicken and it helps make me feel like I’m not being so wasteful by using up all of the chicken. It’s simple to set up and just simmers away on the stove while I’m doing other things and then I pop it into Eddie’s silicone-food-freezer-mould-thingies and then put those blocks of goodness into ziplock bags for later use.
A can of coconut cream
The recipe called for coconut milk, all I had in the pantry was coconut cream but wouldn’t you know it it’s a match made in heaven. The coconut cream gives the soup a velvety thickness and a richness of flavour that I don’t think you quite reach with milk.
1 tbsp Ghee
1 tbsp green Thai curry paste
1 onion, peeled and roughly chopped
2 sticks of celery, roughly chopped
1.5kg pumpkin, peeled and roughly chopped
2 litres of chicken stock
1 tin of coconut cream
Place a large heavy base pot over a medium heat then add the ghee and curry paste and cook for 3 mins. Stir often.
Add the veg and season with salt and ground corriander.
Cook for 15 mins stirrring often.
Add stock and bring to the boil.
Cover and simmer for 20 mins or until pumpkin is good and soft.
Pop a stick blender int he pot a whiz it up.
Return it to the boil, add the coconut cream and adjust the seasoning.
This soup freezes really well too. I divide mine up into individual serves in ziplock bags and freeze em. Then I just get one out about an hour before I want it and place it in a bowl of warm water to bring it back to reality in a nice even way. Easy and yum.
Mine is definitely pumpkin but what’s your favourite soup? Do share.