I like pumpkins in that they are very easy to grow, easy to store and the crown pumpkin produces a good useable flesh yield.
I thought I would share this very simple, cheap and tasty Pumpkin Soup recipe. I only needed to use half of a pumpkin and we had some leftover roast chicken from the night before... so I used that to garnish the soup... there was enough for 3 adult servings.
THAI PUMPKIN SOUP
2 tbsp extra-virgin olive oil
1 onion, finely chopped
1 tbsp soft brown sugar
2 cloves garlic, crushed
1.2 kg pumpkin, peeled and diced (about 1 medium)
2 cups water
1 x 400ml can coconut milk
1-2 red chillies, finely chopped
1/2 tsp finely grated lemon zest, (optional)
1 tbsp fish sauce
salt and freshly ground black pepper
1/4 cup chopped coriander, or parsley
Method
Heat oil in a big pot and gently cook onion, sugar and garlic until softened (8-10 minutes).
Add all other ingredients except fresh coriander and simmer until tender, about 20 minutes.
Mash roughly, adjust seasonings to taste and mix through coriander.
The recipe was from Anabelle Langbein.
