Pumpkin Soup – Fall Food

Autumn equals pumpkins in every cook’s kitchen and cooking with pumpkins usually means pumpkin purée. Lots of it. Whenever I make some, I try to use it in as many different meals as possible (professional curiosity), but one of them is a staple which rarely ever changes and that’s undoubtedly pumpkin soup. This version of it in particular – Thai red or green curry paste flavoured pumpkin soup. Thai curry paste elevates the rather smooth flavour profile of pumpkin, adding a layer of complexity, freshness, tanginess.

Red or Green Curry Paste?

It depends on the level of spiciness you’re aiming for as well as the final colour. I usually go with red as it is less hot than the green curry paste, which means you can add more and get a brighter flavour of spices. In my opinion, red also complements the colour of pumpkin more beautifully than its green version, but if green is what you have in your fridge or pantry, by all means use it. 

Pumpkin Purée: How-To

It’s very simple to make pumpkin purée at home, let me guide you through it. Cut a medium sized pumpkin in half or a large one in quarters and place them on a baking tray. Put in a 180°C (fan) oven cut side down for 30-40 minutes, depending on the type of your pumpkin, until it is completely soft when pierced with a fork. Reserve pumpkin liquid (you will see quite a bit of it on the tray) for later, do not throw it out as it is loaded with pumpkin flavour. Remove peel and blend into a smooth purée. If you’re making pumpkin purée for a dessert, you need it to be much thicker, therefore before blending it, drain the cooked flesh through a sieve then squeeze out as much water as you can. You can then freeze it if you have more than you need for the week ahead or leave a bit in the fridge and freeze the rest.

Instructions

Firstly, make the pumpkin purée. Cut a medium sized pumpkin in half or a large one in quarters and place them on a baking tray. Put in a 180°C (fan) oven cut side down for 30-40 minutes, depending on the type of your pumpkin, until it is completely soft when pierced with a fork. Reserve pumpkin liquid (you will see quite a bit of it on the tray) for later, do not throw it out as it is loaded with pumpkin flavour. Remove peel and blend into a smooth purée. You can then freeze it if you have more than you need for the week ahead or leave a bit in the fridge and freeze the rest.

Chop shallots or onion. Sauté in a medium pot with oil until translucent, fragrant and slightly caramelized. Add Thai curry paste and cook for a minute then pour in coconut milk. Mix into a smooth paste.

Pour in water or broth and add the pumpkin purée. Blend to make it even smoother using a free-standing or an immersion blender. Season with salt to taste and squeeze in the lime juice. Start with 0,5 lime then build your way up if you still feel like it’s lacking acidity.

Serve with a drizzle of coconut milk, roasted pumpkin seed or sesame oil, chilli flakes and pumpkin seeds. You can also freeze the soup once it cools down completely.