Thai Inspired Pumpkin Soup with Lime and Coriander Pesto
When does a recipe become your own? How many ingredients need to be adapted, replaced, substituted or changed first, in order for it to become your own new unique creation?
I often ponder this since, as I’ve said before, I rarely ‘follow’ a recipe, but take inspiration from many. And this, (my?) Thai inspired pumpkin soup is yet another example of a recipe that I’ve changed considerably since first being inspired by a recipe in the Australian Delicious magazine.
The Thai flavours of lime, coriander and fiery red curry paste make it a very memorable dish, in addition to being a delicious soup.
- Thai Inspired Pumpkin Soup with Lime and Coriander Pesto
- 1 tablespoon of olive oil
- 1 onion, finely chopped
- 2 tablespoons of Thai Red Curry Paste
- 1 inch of fresh ginger root, grated
- 1.2 kilos of pumpkin, peeled and chopped, approximately
- 800 mls of chicken or vegetable stock
- 2 tablespoons of tomato paste
- 200 mls of coconut cream
- salt and pepper to taste
- ½ a red onion, very thinly sliced
- 2 red chillies, thinly sliced
- 10 sprigs of fresh coriander
- In a large saucepan sweat the onion with the oil until translucent and soft.
- Add the curry paste and ginger and continue to sauté for a couple of minutes until lovely and fragrant.
- Add the pumpkin and sweat for another minute or two.
- Add the stock and the tomato paste.
- Cover and simmer for 20 minutes or until the pumpkin is tender.
- Finally, add the coconut cream.
- Rinse your blender in boiling water to warm it (as you would a thermos flask) and blend the soup mixture until very smooth. Pass the soup through a chinose if you desire.
- Serve the soup whilst still very warm, gently reheating if necessary, with a spoonful of Lime and Coriander Pesto and sprinkled with the thinly sliced red onion, chillies and sprigs of coriander.
- Serves 8 to 10
You can use either a food processor or a Mortar and Pestle to make the pesto. I prefer to use my mortar and pestle and ‘feel’ the process. Also, the mortar and pestle is easier to clean up!
- Lime and Coriander Pesto
- 2 to 3 large handfuls of coriander leaves and stems with roots removed
- 2 small limes, zest and juice
- 2 cloves of garlic
- ½ a cup of olive oil
- salt and pepper to taste
- Roughy chop the coriander and combine with the lime zest and garlic in a mortar.
- Pound and grind the mixture with the pestle until almost smooth.
- Add the lime juice and a little of the olive oil.
- Continue to grind and add oil until the pesto has reached the desired consistency.
- Taste and add salt and pepper, more lime juice etc. until it suits your palate.
Enjoy
