Thai Red Curry Pumpkin Soup 🌶 🇹🇭

If you like pumpkin soup, take it to the next level with this recipe for a spicy Thai version, or if you love Thai food but have never cooked it yourself, this is a good introduction.  I use ready-made Thai red curry paste in a jar, which can be kept in the fridge and is a common ingredient for dishes like Thai curries, stir fries and fish cakes.  Always keep a tin or two of good quality coconut milk in your pantry, which is used in this soup and often in Thai cuisine.  'Makrut' lime leaves, processed together with the pumpkin into the soup for a citrusy lift, can be kept in a ziplock bag in the freezer.   Serve the soup with a squeeze of lime and some freshly cooked prawns.  Your family and guests will be impressed.

Serves 2-3

INGREDIENTS

• 2 tablespoons vegetable or olive oil
• 1 medium-size onion, coarsely chopped
• 2 teaspoons Thai red curry paste
• 900g / 2 lbs pumpkin, peeled, seeded, cut into cubes
• 3 cups vegetable stock
• 1 cup coconut milk
• 2 makrut lime leaves
• 6 medium-size cooked prawns
• ⅓ cup coriander leaves
• freshly ground black pepper
• lime wedges

METHOD

1. Peel cooked prawns, leaving tails intact.  Slice each horizontally in half.
2. Heat 2 tablespoons oil in a large saucepan over medium heat. Add the onion and sauté for 2 minutes or until soft.
3. Add the curry paste and cook, stirring, for 30 seconds or until fragrant.
4. Add the pumpkin pieces and lime leaves.  Sauté for 1 minute until coated with the onion mixture.
5. Add the vegetable stock.  Bring it to a boil, then reduce heat to low and cook, covered, for 20 minutes or until the pumpkin is tender.
6. Remove from heat and process the pumpkin mixture with a stick blender until smooth.
7. Stir in the coconut milk.  Place over low heat and cook, stirring, until heated through.
8. Ladle the soup into individual bowls.  Top with prawns, coriander leaves and a sprinkle of black pepper.  Serve with lime wedges.