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Roast pumpkin soup with Thai flavours

A flavoursome and different take on an Aussie favourite. - by Karen Martini
  • 29 Mar 2022
Roast pumpkin soup with Thai flavours
Prep: 10 Minutes - Cook: 85 Minutes - Easy - Serves 4
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Better Homes and Gardens chef Karen Martini's roast pumpkin soup is infused with Thai flavours for a tasty spin on an old favourite.

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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

  1. 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.

  2. 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.

  3. 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.

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Karen Martini
Karen Martini
Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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