Jenny Bristow's Thai Pumpkin Soup
- 900g/2lb pumpkin flesh
- 1 tbsp of olive oil
- 25g/1oz butter
- 1 onion finely chopped
- 2 inches ginger - grated
- 1 tsp chilli sauce or 2 red chillies deseeded and finely chopped
- 400g/14 oz tin chopped tomatoes
- 570ml/1 pt of chicken stock
- Salt and freshly ground pepper
- 570ml/1 pt coconut milk
- Garnish with coriander and finely chopped green and red chilli
From Jenny Bristow Cooks For The Seasons: Autumn and Winter. Published by Blackstaff Press; the ISBN is 0856407879.
- Slice the top off the pumpkin and carefully remove all the seeds. Using a knife or a heavy spoon remove the flesh from the insides. Chop the pumpkin flesh quite coarsely.
- Heat the oil and the butter in large heavy-based pan. When it is foaming add the onion, ginger, and chillies and cook for 5-6 minutes, stirring occaisionally. Next add the pumpkin flesh and stir well. Place the lid on the pan and leave to simmer for 8-10 minutes. Give the mixture a stir from time to time to prevent it sticking.
- Add the tomatoes and cook for 4-5 minutes. Now add the chicken stock and season with salt and pepper. Replace the lid and cook for a further 45 minutes.
- Remove the soup from the heat and allow it to cool slightly. Pour the soup into a blender or liquidizer and blitz until it reaches the consistency you prefer.
- Return the soul to the saucepan, add the coconut milk, adjust the seasoning and cook for a further 6-7 minutes.
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