Thai Inspired Roasted Pumpkin Soup & Pumpkin Skin Chips

AIR DOVEY | AUSTRALIA

The Japanese or Kent Pumpkin is an old favourite in nearly every Australian garden. I grow it during the Autumn, just in time to enjoy pumpkin soups and roasts all through winter. I enjoy pumpkin so much more because I grow it in my own garden. This recipe is easy and flavourful. I include some homemade Thai red curry paste for a bit of a kick. The best part about making this soup is baking it with the skin on!

SAVED FOOD Pumpkin

INGREDIENTS SERVINGS 8

METHOD PREP 1 hour and 30 minutes

COOK 45 minutes

Soup:

1.5 kg Japanese or Kent Pumpkin, halved, and seeds removed 2 Onions, halved 60 ml Vegetable Oil 50 g Red Curry Paste (See recipe) Sea Salt and White Pepper 1 litre Water

500 ml Coconut Cream 5 g Coriander Leaves, for garnish

Thai Red Curry Paste:

50 g Dried Large Chilies 5 g White Pepper 30 g Garlic Cloves 15 g Coriander Roots, fresh 15 g Lemongrass, sliced 50 g Shallots 15 g Galangal, sliced 5 g Lime Peel 5 g Shrimp Paste, optional 5 g Salt 50 ml Water

Soup:

1. Preheat oven to 200°C. Place the pumpkin and onion, cut-side up on a lightly greased large oven tray lined with non-stick baking paper. Brush pumpkin with honey. Drizzle with the oil and sprinkle with salt and pepper.

2. Cook for 45 minutes or until onion is caramelised and pumpkin is soft. Set aside until cool enough to handle. Scoop out the flesh of the pumpkin and onion from their skins. Put in a food processor, blend until smooth. Set aside pumpkin skins for pumpkin chips.

3. In the meantime, heat oil in casserole pot, add a little oil and Thai red curry paste. Stir and cook until fragrant.

4. Add coconut cream, stir until it forms a smooth paste. Add water and prepared roasted pumpkin and onion paste, stir well.

5. Bring it to the gentle boil and simmer. Once thickened, remove from heat and drizzle with a bit cream and coriander.

Thai Red Curry Paste:

6. Cut dried chilies into 1cm thick pieces, remove seeds. Place the cut chilies in a large bowl and pour over freshly boiled water to cover. Leave to soak for a good 30 minutes or until soften.

Remove chilies.

7. Put all of the ingredients in a blender or food processor along with water. Blitz on high until smooth. Scrape into a bowl or airtight container. Store for up to 2 weeks in the fridge or freeze it to use later.

Pumpkin Skin Chips:

8. Cut the roasted pumpkin skins into bite size and drizzle with extra oil, return to the oven and cook further 20minutes or until crispy. Remove and season. Serve with soup.