Spicy Pumpkin Soup

INGREDIENTS

50ml olive or vegetable oil
250g chopped onion
200g chopped celery
20g ﬂaky salt
5g chopped fresh turmeric
20g chopped garlic
30g chopped ginger
2g shredded lime leaves,
approximately 4 leaves
5g ground coriander seeds
25g Thai green curry paste,
Ayam brand
2kg peeled and de-seeded pumpkin
25g sugar
25g crispy fried shallots
1.5 litres vegetable stock
100ml coconut cream
1/4 bunch coriander leaves to garnish
Notes
This recipe is not over spicy so
good for the family if you have
young children. To increase the
heat add a chopped red or green chili including seeds with the garlic and ginger and maybe increase the quantity of curry paste.

METHOD

Step 1

Heat the oil in a stock pan to medium and add the onion, celery and salt. Sauté for 5 minutes or until transparent. Add the turmeric, garlic, ginger, lime leaves, coriander and the curry paste. Stir and sauté for 2-3 minutes so that all the ingredients release their ﬂavour.

Step 2

Add the pumpkin, sugar, shallots and stock. Bring
to simmer and cook for
30 minutes.

Step 3

Blitz with a stick blender or similar, stir through the coconut cream and garnish with the coriander leaves. Serve warm.