Wholesome Pumpkin Soup
At Kinsale Bay we love to make soup for our customers. However, if you would like to try to cook for yourself, we are happy to share a recipe too.
This Pumpkin soup is perfect for when the days are getting colder, it has a hint of spice that will definitely warm you up. We use a similar spice mix in our Carrot & Coriander soup.
First you need to pick your pumpkin, if you are carving a pumpkin you can use the flesh! Remember to discard the seeds. Keep in mind that the smaller pumpkins have more flavor, giant pumpkins are not really suitable for cooking. You can use butternut squash too.
This recipe makes loads of soup, but it’s really good! If it’s too much or if you don’t have a big pot you can cut the quantities in half.
- 1 small pumpkin or 2 butternut squash (ca 1500g)
- 800ml stock, chicken or vegetable
- 2 stalks of lemongrass (bashed)
- 4-star anise
- 3 medium-sized onions (peeled and diced)
- 5 cloves of garlic (chopped)
- 1 thumb sized piece of fresh ginger (chopped)
- 1 tbsp of ground cumin
- 1 tbsp of ground coriander
- 1 tbsp of ginger powder
- 110 g of Thai red curry paste.
- 2 cans of coconut milk
- Fresh coriander (optional)
- Salt to your own taste
- Preheat your oven at 180 degrees, cut the pumpkin in wedges, discard the seeds and stalk. There’s no need to peel the pumpkin. Drizzle some oil in a baking tray and roast the pumpkins skin side down for about 30 mins until it starts to brown, this brings out the sweetness of the pumpkin.
- Meanwhile heat up your stock and let is simmer with the lemongrass and star anis.
- In a big stock pot, sweat the onions and garlic in some oil for about 10 minutes on low heat. Then add the dry spices, ginger and after 2 minutes the curry paste.
- Your pumpkin should be roasted by now and your kitchen should smell great. Roughly chop the pumpkin and add to your stock pot. Give everything a good stir and after you discard the lemongrass and star anis you can add the stock.
- Let you soup simmer for about 30 minutes before you blitz the soup with a hand blender until smooth.
- Add the coconut milk and salt to your taste and cook for another 10 minutes. If you like you can finish the soup with some chopped coriander. Enjoy!