Life Down Wattle Lane v2 - Thai Pumpkin Soup

We had a dismal summer harvest this year, which I put it down to the unusually cooler summer temperatures, and the plants were very slow to get underway... but we did end up with 5 usable pumpkins.

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.