Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “pumpkin soup”

Spicy Red Curry Pumpkin Soup with Prawns

Everyone loves pumpkin soup but sometimes it needs a little boot up the bum to be a bit more exciting.

This is an adaption of a recipe I found in a newspaper – I tweaked it a little and the result is fantastic.

Hot and spicy with crunchy prawns it can be as hot or as mild as you like.  We love spicy food so I added in 2 tablespoons of red curry paste.

Vegetarians can just omit the prawns and enjoy the delicious soup…  The amounts below will serve 4 people.

photo-2

Ingredients:

2 tablespoons peanut oil

1 brown onion, coarsely chopped

1 tablespoon red curry paste (more if you prefer hotter)

4 cups vegetable stock

1 butternut pumpkin, peeled, seeded, coarsely chopped

3 kaffir lime leaves

1 cup coconut cream

2 teaspoon of sugar

1 tablespoon fish sauce

20 green prawns, peeled, leaving tails intact

1/3 cup fresh coriander leaves

Lime wedges, to serve

Method:

Heat 1 tablespoon of the oil in a large saucepan over medium heat.

Add the onion and cook, stirring, for 3 minutes or until soft.

Add the curry paste and cook, stirring, for 30 seconds or until aromatic.

Stir in the stock and bring to the boil.

Add the pumpkin and lime leaves.

Cover and cook for 30 minutes or until the pumpkin is tender.

Remove the kaffir lime leaves and discard

Blend the pumpkin to a puree with a blender stick or in a jug

Place over low heat and add the coconut milk.

Stir for 2-3 minutes or until heated through.

Add in sugar and fish sauce to taste.

In the meantime, toss the prawns in the remaining oil and fry in a large non-stick fry pan over high heat.

Cook for 2-3 minutes each side or until they change colour.

Ladle the soup into shallow bowls and place the prawns and coriander on top.

Serve with lime wedges to squeeze over the prawns

 

Bon Appétit!   🙂

Honey-Roasted Pumpkin Soup

Who doesn’t love a steaming bowl of thick, rich Pumpkin Soup?  This is my version in which the pumpkin is drizzled with a little oil and honey and roasted instead of just boiling up chunks in a pot.

Roasting it gives a more intense flavour and the honey gives a lovely sweetness to the soup.  You can use vegetable stock for this as well if you prefer…

Roasted Honey Roasted Pumpkin Soup

Ingredients:

I whole Butternut pumpkin

Olive oil

1 tablespoon Honey

½ teaspoon nutmeg

1 large onion, diced

I large leek, finely sliced

3 cloves of garlic, grated

1 litre chicken stock

Salt & pepper to season

Cream for decoration

Finely sliced spring onions for decoration

Method:

Take the skin off the pumpkin and chop into large pieces (as you would for a roast)

In a roasting pan, add a lug of olive oil

Add the chopped pumpkin and drizzle with the honey

Grate some nutmeg over the top with some salt & pepper to season.

Toss well to ensure all the pieces are covered with oil

Roast in 180c fan-forced oven for around 40 minutes or until cooked through and golden

In the meantime, in a large soup pot sauté the onion, leek and garlic in a small amount of olive oil until soft and translucent taking care to not burn it

When the pumpkin is cooked, tip into the pot along with the chicken stock and bring to the boil

Simmer for a few minutes or so

With a stick blender, puree the mixture until smooth

Season to taste with salt and pepper if necessary

Serve piping hot with a drizzle of fresh cream or sour cream

Top with finely sliced spring onions

Bon Appetit! 🙂

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