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Thai Pumpkin Soup
- 2.5 kg Japanese pumpkin
- 2 onions
- 600 ml coconut cream
- 200 ml vegan red curry paste
- 3 tablespoons vegan fish sauce
- 1 tablespoon grated ginger
- 1 teaspoon ground coriander seed
- 1 teaspoon ground turmeric
- Fresh coriander to serve
- Lime juice to serve
- Preheat your oven to 200C celsius. Slice your pumpkin into even wedges a few inches in thickness. Use a teaspoon to scrape out the seeds and reserve them for another recipe. Lightly oil the exposed pumpkin flesh and arrange on a baking tray with one of the fat sides down. Halve, peel and lightly oil the onions. Use your hands to break them up slightly and arrange them on top of the pumpkin.
- After 45 minutes, remove the onions and check the pumpkin. If a fork can slide easily through the flesh, it’s ready to go. If not, return the pumpkin to the oven for an additional 15 minutes or until soft. When cooked and reasonably cool, use a spoon to scrape the skin off the cooked pumpkin and discard.
- Bring a large pot with a splash of coconut oil to medium heat before adding in the baked onions, cooking for 5 minutes. Add in the red curry paste, ginger, turmeric, and coriander powder. Once fragrant, add the fish sauce and cook for 2 more minutes, stirring.
- Turn the heat up and add 750ml of water and the cooked pumpkin flesh. When boiling, reduce to a simmer and continue for at least 15 minutes. Turn the heat off and add 400ml coconut cream before using an immersion blender to purée until smooth.
- Serve with an extra swirl of coconut cream, a squeeze of lime and fresh coriander on top.