Thai Pumpkin Soup · Halloween Special
Pumpkins are usually orange but can sometimes be yellow, white, green or red. The name pumpkin comes from the Greek word ‘pepon’, meaning ‘large melon’. Scientifically speaking, pumpkins are a fruit (they contain seeds) but when it comes to cooking, they are often referred to as vegetables. Giant pumpkins are often grown for competitions, with some weighing over 1000 pounds! (450 kilograms).
- 400ml Thai Gold Coconut Milk
- 250ml Chicken stock
- 2 teaspoons Thai Gold Red Curry Paste
- 1 tablespoon Thai Gold Palm Sugar (or cane sugar)
- 2 tablespoons Thai Gold Nam Plaa (Fish Sauce)
- 450g Pumpkin Meat, diced for ease of blending
- 50g Cherry tomatoes
- 200g Chestnut mushrooms
- 25g roasted pumpkin seeds
- Place coconut milk, chicken stock, curry paste, sugar and fish sauce into a large saucepan, then bring to the boil for 2 mins. Reduce to a simmer for 5 minutes.Cook the rice noodles for 8 to 10 minutes and rinse with cold water
- Next add the diced pumpkin meat and cook for a further 15 mins.
- Add the tomatoes and mushrooms and cook for an additional 5 minutes.
- Transfer the complete mixture to a blender and blend until you reach a smooth creamy consistency.
- Garnish with some roasted pumpkin seeds and serve with crusty thick sliced bread!
- Hot or not? Not hot at all, add dried crushed chilies to spice up according to taste.