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Tangy Pumpkin Soup

October 30, 2017

 

 

With Halloween just tomorrow, what better recipe than a pumpkin soup.  But pumpkin can be quite bland, and with the weather getting colder, I thought I'd give a little Thai twist. And with the added chillies, this one is guaranteed to warm you up on a cold spooky night.  Scoop out your pumpkin carefully so you can carve a face in it after; whether scary, funny or absolutely crazy, carving a pumpkin is always fun.

Tangy Pumpkin Soup

 

Ingredients:

1 ½ kg Pumpkin, scooped out and peeled

1 tbsp Coconut oil

1 Onion, chopped

1 Large carrot, sliced

1 tbsp grated ginger

1 Lemongrass, bashed about a bit

2 tbsp Red thai curry paste

400ml can coconut milk

500ml vegetable stock

½ Juice of one lime for seasoning

Sea salt and pepper, to taste

1 red chilli, finely sliced, to serve

 

Method:

Heat the oven to 180c

Toss the pumpkin in a roasting tin with half the coconut oil and salt and pepper, then roast for 30 minutes until golden and tender

 

Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass.

Gently cook for 8-10 minutes until softened.

Stir in the curry paste for 1 minute, followed by the roasted pumpkin, and all but 3 tbsp of the coconut milk and the stock.

Bring to a simmer, cook for 5 minutes, then fish out the lemongrass.

Cool for a few minutes, then whizz until smooth with a  hand blender, or in a large blender in parts.

Return to the pan to heat through, seasoning with salt, pepper and lime juice.

Serve drizzled with the remaining coconut milk and scattered with chilly, if you fancy a little more kick that

 

If you have enjoyed this recipe please share it with your friends via facebook, tiwtter or pinterest.  And it would be great to see your carved pumpkins, if you post a photo on facebook or instagram, tag Physique Fitness in the post so we can see them.

 

Thank you, Happy Halloween and Bon Appetit.

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