This Thai Pumpkin Soup recipe was inspired by bonfire night! There were pumpkins and butternut squash everywhere I looked, in the supermarkets and shop windows. We always buy pumpkins to carve and have a competition to see who crafts the best, (the competitive streak in me) and therefore I love to put the remainder to good use.
How does a good soup sound? You really can’t beat a winter soup to warm up the cockles, never mind how nutritious it is, satisfying and deliciously flavoursome! Oh and not forgetting a good bit of crusty bread!
Now I wanted to try to attempt a recipe that was made for my club hockey team a couple of times after a cold winters night training. Basically, we have a very kind lady Allison Poole, who dedicates lots of her time, supporting us across the country, providing some tasty hot food after training, with most of the produce coming from her vegetable patch. Now this one particular night, out she came out with this Thai pumpkin soup, which every one of us was raving about, we said “just make this from now on, Aly!” Not that we didn’t enjoy all of her other post training delights, but this particular dish I was intrigued about and asked for her recipe at the time. She didn’t divulge the specific family recipe but gave me the ingredients.
Since, I have made it several times, making a few tweaks here and there. Now I feel confident that I have incorporated fresh, subtly spiced, Thai flavours despite taking away coconut milk and substituting it with Quark. I would love the girls to try to see if it compares and maybe even beat it?! ; p (again my competitive side, sorry).
- ½ Pumpkin or Butternut squash diced and deseeded
- 1 Onion
- 2 Cloves of garlic grated
- ½ Red chilli
- 1 Heaped Tbsp Peanut butter (I used Meridian 100% nuts)
- Thumb sized piece of ginger
- 300 ml Vegetable stock
- 10 ml Coconut oil
- Fresh Coriander leaves chopped
- 4 tbsp Quark
- 1 Tsp Sesame seeds optional to sprinkle on top
- Melt oil in a pan and add onion, garlic, chilli, ginger and stir until onion has softened.
- Throw in pumpkin or squash and stir for a further 5 mins.
- Then add stock, peanut butter and bring to boil.
- Turn heat down, add lid on allow to simmer for 15 minutes.
- Season, add quark and blend to smooth consistency, if slightly thick then add a little more stock to desired consistency.
- Serve in bowls, scatter with coriander and sesame seeds.