My Mum grows quite a lot of vegetables including pumpkins and last time we were over she let all the grandchildren choose one. Here is the one Winston chose and the specimen I got to work with:
It was a bit early to get carving (hoping to score a few more from Grandma for that) so I decided to make some soup…which going by the size of the thing means we will be eating quite a lot of. I have a special place in my heart for Thai food as I worked in a Thai restuarant as a teenager and holidayed in Thailand for a month one summer during Uni -nothing tastes quite like it.
1 large pumpkin peeled, prepared and slow cooked, roasted or boiled until soft. I slow cooked mine as I was out for the day.
1 teaspoon coconut oil
1/2 tablespoon of Thai red curry paste (you can add more but taste test first – it’s so easy to overdo)
1 tin of coconut milk (B&M is selling it for 59p at the min)
1 white onion chopped
2 inch piece of fresh ginger grated
1 handful of fresh coriander
Water or stock from boiling
Juice from one lime
Salt to season
1. In an iron casserole dish or large pan sweat the chopped onion in the coconut oil for a few mins. Grate the ginger into the pan and add the curry paste.
2. After a few minutes add the tin of coconut milk and stir.
3. Add the soft pumpkin, lime juice and coriander – stir.
4. Take off the heat and get your handheld blender out to liquefy until smooth.
5. Put back on the heat and add the water/stock until it is your desired thickness.
6. Season with salt and garnish with some fresh coriander.
My Mum and sisters are coming over today for lunch – guess what we’ll be having with a hunk of bread? 😉