As you know, I got given this huge pumpkin (weighing approximately five kilos and called Gerald) and so we decided to do Pumpkin Soup in FOUR different ways! The first being a Thai Inspired Pumpkin soup.
Now, I’m quite a lazy cook so I’m always trying to think of ways to cut corners or save time. This soup is cooked in the slow cooker and so the most labour intensive part is at the beginning when dicing the pumpkin, and then at the end when blitzing. Apart from those bits, which, let’s face it, aren’t that difficult, you can pretty much sit back and do nothing. (YAY!)
The spices create plenty of flavour depth and the coconut gives a wonderfully rich taste. I had a pretty bad head cold at the time and this really did help clear my nose. The plus side? Little Man loved it, it’s reasonably cheap to make and we had enough for leftovers! That’s right, it’s a kitchen triple threat!
Prep Time : 1 hour
Cook Time : 4-5 hours
WHAT YOU WILL NEED
1 kilo pumpkin
2 brown onions
500ml of chicken stock
1 tin coconut milk
1 tin coconut cream
2 cloves of garlic (minced)
* around a tablespoon of each
WHAT TO DO
- Place the spices, ginger and garlic into the slow cooker and turn on high;
- While the spices heat up, skin and dice your pumpkin into chunks – add to the slow cooker as you go;
- Chop the onions and add;
- Place all the other ingredients in the slow cooker and give a good stir;
- Leave for around four-five hours or until pumpkin is completely soft;
- Allow to cool slightly before picking out the lemongrass and transferring to a blender in batches. Remember to simply cover the opening with a tea towel so that the steam can escape and you avoid getting hot pumpkin all over your kitchen!
- Once all blitzed and smooth it’s ready to eat!
We served ours with roti bread and it was delicious! It became a bit hot for Little Man (I think it, ironically, was all the ginger) but he still had half an adult sized bowl. Hubby and I then had it for lunch two days in a row and it tasted just as good as when we first made it.