Roast pumpkin soup with Thai flavours
Ingredients
• 2.5kg kent pumpkin, deseeded, cut into wedges
• 3 red onions, skins on, halved
• 2 Tbsp extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• 40ml virgin coconut oil
• 2-3 small red chillies, deseeded, finely chopped (keep seeds for extra heat, if preferred)
• 4 cloves garlic, finely sliced
• ¼ cup good-quality tom yum paste
• 2 Tbsp fish sauce
• 1L coconut water
• 1½ Tbsp grated palm sugar
• 500ml water
• Juice of 1 lime
• Extra fish sauce, to season
• 1 young coconut, flesh removed, to serve
• Coriander leaves, to serve
• Coconut cream, to serve
• 2 Tbsp fried green shallots, to serve
• Roti, to serve
Method
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Preheat oven to 170°C. Put pumpkin and onion on a large oven tray. Drizzle over oil, then rub to coat. Season. Roast for 1 hour or until pumpkin is cooked through and onion is tender. Cool. Scoop flesh from pumpkin and discard skins. Remove skins from onion and discard.
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Put coconut oil in a large saucepan over a medium heat. Add roasted onion, chilli and garlic, then cook, stirring occasionally, for 3-4 minutes or until aromatic. Add pumpkin, tom yum paste, fish sauce, coconut water, sugar and 500ml water. Bring to a simmer. Cook for 20 minutes or until pumpkin is soft. Remove from heat.
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Add lime juice and puree using stick blender or put in the bowl of a food processor and blend until smooth. Season to taste with a little extra fish sauce or salt. Serve topped with pieces of coconut flesh, coriander leaves, a drizzle of coconut cream, sprinkled with fried shallots, and with roti on the side.
