Thai-Style Pumpkin Soup
Is your New Year’s resolution to eat less meat this year? The book Slow cooked vega contains more than one hundred vegetarian recipes for the slow cooker. Deliciously easy: you put everything in the appliance and, a few hours later, you have a wonderful meal.
This time: pumpkin soup, but different. This classic soup is accompanied by Thai flavourings such as lime leaves, lemongrass and lime juice. Yes, please.
Method
1. Mix the butternut squash with the onion, lime leaves, lemongrass, ginger and soy sauce in the slow cooker.
2. Set aside 2 tablespoons of coconut cream. Stir the red curry paste into the remaining coconut cream until smooth. Pour the curry coconut cream over the pumpkin mixture, add the vegetable stock and gently stir together.
3. Put the lid on the slow cooker and cook for 3 hours on the high setting, or until the pumpkin is tender. Allow the pumpkin mixture to cool slightly. Remove the lime leaves and lemongrass.
4. Purée the pumpkin mixture with a stick blender, in a food processor or in a blender until smooth. Stir in the lime juice and sweet chilli sauce.
5. Ladle the soup into bowls and drizzle with the reserved coconut cream. Serve the soup garnished with coriander and rings of Spanish pepper.
Tip: You can also freeze the soup. Let the soup cool and spoon it into a food storage container. Label the container with the date and keep the soup in the freezer for up to 6 months.
Also read:
Title: Slow cooked vega
Author: Katy Holder
Publisher: Good Cook
Price: €23.50 (available at the end of January)
