Thai Pumpkin Soup...

It's that time of year where pumpkin is super cheap to buy and winter bugs are in full swing, so I went about making a huge pot of thai pumpkin soup that is packed with bug fighting ingredients.

It's delicious and simple to make so here is the recipe:

Thai Pumpkin Soup

what you need:

750g chopped pumpkin

2 celery sticks chopped

2 Tbsp Green Thai Curry Paste (2 is really spicey, 1 is good)

1 onion chopped (I grate mine easier than dicing it finely & quicker)

fresh ginger (grated about 2cm piece)

2 cloves of crushed garlic (or more if you like)

400ml Coconut cream

salt and pepper to taste

Method:

heat 1 Tbsp olive oil and sweat the onion, garlic, ginger and curry paste for a wee bit to get the flavours going.

add the pumpkin and celery, salt and pepper to flavour, cover with water and cook for 30mins till pumpkin is soft.

Blend with stick blender and add coconut cream and mix well.

serve with fresh chopped coriander, a dollop of sour cream or grated cheese. 

There you have a delicious and simple pumpkin soup, this serves 6.

On the side Summah and I made a couple of fresh foccocia loaves too...home made bread is the best!!

baby chef testing the dough's firmness...it past the test I think ;).