Thai-style pumpkin soup

18 07 2010

One and a half pumpkins, a huge bunch of coriander, people coming round on a cold winter’s eve – what else can a girl do but make Thai-style pumpkin soup with coriander pesto?

Here’s some hot tips.

First, make the soup itself the day before, so it can cool down overnight and you can blend it in your plastic blender without detroying the jug.

Second, go light on the curry paste. Just because a bit is good, it doesn’t follow that a lot is better.

Third, food processors are for the weak. Mortar and pestle does the job just fine and as an added bonus, freaks out the neighbour’s cat. I call it rustic. Means “looks like an uncoordinated child did it”.

Fourth, if you are a teensy bit obsessed with not wasting food, roast those pumpkin seeds while you’re baking the bread to go with the soup and then serve them as a crunchy topping.

(Method: Wash the seeds and get rid of big pumpkin bits. Dry with some paper towel or a teatowel. Toss in some olive oil and salt. Spread out in a single layer and roast at 180 degrees for 15-20 minutes. Check often because they burn pretty quickly. Seriously tasty.)

Fifth, if your soup is so spicy as to make the visiting Curry Queen gasp, never fear. Cut it with coconut milk, rustic coriander pesto and a hefty dollop of yogurt. Sprinkle with roasted pumpkin seeds. Serve with fresh crusty rolls and forget to take a photo because everyone’s so hungry.

And all will be well.

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