BOAT GALLEY
A Twist To A
Winter Favourite by Sally Jenyns
wonder pumpkin soup is a perennial winter favourite – delicious, luscious I t'sandnocomforting all in one bowl! It’s super easy to throw together; it's only a matter
of simmering gently. And we all love a one-pot meal in a galley. Pumpkin soup also freezes beautifully, so if you get a chance to cook a batch before you go boating, even better. My spiced pumpkin soup uses Asian herbs and the flavour punch of massaman curry paste to lift regular pumpkin soup to another level – all velvety texture, beautiful colour, and just the right amount of heat and depth. Poach the prawns just before serving, and feel free to swap in chicken breast or thigh meat, thinly sliced pork belly, or any other seafood, even some freshly caught fillets.
Ingredients: (Serves 4) Cook, author and T V presenter, Sally Jenyns was born to be an on-board cook. Her father, Ron Jenyns, was a triple yachting Olympian and master f isherman, and both her parents and grandparents on both sides of the family tree were boaters and anglers. She began her career as a chef on board luxur y char ter vessels in Queensland and later worked on super yachts and motherships across the globe, including South Pacif ic Islands, Brazil and the Mediterranean. Sally has writ ten a number of best-selling seafood cookbooks and has presented on Channel 7 ’s local T V programs Brownie’s Coast watch, Great South East, and Queensland Weekender for more than 20 years. Sally has been presenting on 7 ’s popular outdoor lifest yle show Creek to Coast since its f irst episode in 1999, and continues to catch and cook seafood on 7Qld and nationally on 7T WO. 130
2 medium brown onions, peeled and chopped 2 tbsp olive oil 3 cloves garlic 800gr (approx. 4 cups) peeled chopped pumpkin 1 1/2 tbsp massaman curry paste
Heat olive oil in a deep pan and sauté onion and garlic until softened. Add pumpkin and massaman curry paste, and mix well. Add chicken stock, lime leaf and water. Bring to the boil, then reduce heat and simmer for 40 minutes. Puree soup until smooth, then stir in coconut milk.
4 cups chicken stock
Gently reheat, and poach prawns for 2-3 minutes until just cooked.
1 cup water
Stir in basil leaves.
1 kaffir lime leaf
Divide prawns between bowls and ladle over soup.
1 cup tightly packed Thai basil leaves 400ml coconut milk, reserve 4 spoonfuls for garnish
Drizzle with reserved coconut milk to serve.
12 prawns, peeled and deveined
JULY - SEPT 2021
