Winter’s here, so it’s time to get warm from the inside out. Soup is slept on so hard until you have it again for the first time in years and you get to dip a chunk of hearty bread into a thick bowl of saucy goodness, feeling like a medieval peasant after a hard day’s toil in the fields. Be transported back in time to the days of serfdom where your wealth is siphoned off to the elite, where class mobility is moot, and where the only true source of warmth and joy is a nice bowl of soup. Because that’s not a familiar feeling at all, for any of us!
Thai Pumpkin Soup
1 medium pumpkin
Oil
1 brown onion, diced
2 Tbsp Thai red curry paste
1 can coconut milk/cream
1 tsp of curry powder
1 garlic bread loaf
Optional: pumpkin seed garnish
Directions
Preheat the oven to 180 degrees. Cut the pumpkin in half, scoop out the seeds, and cut the pumpkin into medium sized chunks. Drizzle with oil and roast for 30 minutes or until soft.
On medium heat, cook the diced onion in oil in a large pot until it's see through. Add the curry paste, cook for a couple of minutes until fragrant and add the coconut milk/cream. Stir in.
Add the cooked pumpkin into the pot. Simmer for 5-10 minutes and use a spoon to try and squish up the pumpkin. Add a tsp of curry powder and stir through. Turn off the heat and leave to cool, then add to a blender or use a stick blender until smooth and creamy.
Serve with garlic bread, garnish with pumpkin seeds, and tuck in. Feeds 5-6 medieval peasants, but can stretch to 12 if it’s a plague year and everyone’s bedridden anyway.