Being Hungarian, I don't view soups as just being a winter food - I love soups all year round! They're such a good way to get lots of nutrients into a single meal (and into your body). Soups also keep well in the fridge so usually I make a big batch, so I have my lunches sorted for the next few days.
The other day I bought a pumpkin and decided to jazz up the good old pumpkin soup.
- 1 whole butternut pumpkin, roughly chopped into cubes
- 1 whole onion, diced
- 5 cloves garlic, roughly chopped
- 2 TB red curry paste (mine was from a jar but you can make your own if you have the time)
- 1/2 - 1 cup coconut milk
- 750ml vegetable stock
- 1 TB (per person you are serving) pepitas, lighting toasted
- Fresh, chopped chilli to garnish (optional)
- 2 TB extra virgin olive oil
- 1 TB butter
- Put the butter and olive oil to a pot and stir until melted;
- Add the garlic and onion and lightly caramelise;
- Add the red curry paste and lightly heat, stirring to release all the aroma;
- Put the pumpkin into the pot and stir, coating each piece in the curry-oniony-oily goodness;
- Add the vegetable stock - basically you need enough to cover the pumpkin. I used 750mls but this may change based on your pot and size of pumpkin (put too much and your soup will be too runny at the end);
- Simmer until the pumpkin is soft (10-15 minutes);
- Adjust the seasoning as needed - some salt and pepper to your taste if the stock wasn't flavoursome enough;
- Once the pumpkin is cooked through, take off the heat and add 1/2 cup of coconut milk before blending;
- You can use a stick blender or food processor (in this case you may need to wait for it to cool a little before putting it in a closed blender);
- Once it's blended, if you find it too thick, add a little more coconut milk;
- To serve, top with pepitas and fresh chili.
And that's it! A simple and delicious twist on an old favourite.
Hope you like it!