Pump­kin and Thai spice soup

The Guardian - Feast - - Feast -

Prep Cook­ing Serves 30 min 30 min 4

40ml veg­etable oil 20g Thai red curry paste 400g leeks, white part only, sliced

400g car­rot, sliced 100g cel­ery, finely sliced 1.5kg pump­kin flesh, roughly chopped

500g pota­toes

(fluffy not waxy, peeled weight), sliced

To fin­ish

10ml fish sauce 30ml lime juice 200g co­conut milk pow­der

1 small bunch co­rian­der, in­clud­ing roots, roughly chopped

Heat the oil and add the curry paste. Sweat for a minute or so, adding a lit­tle wa­ter when the paste be­comes very aro­matic. It may spit when you do this.

Add the leeks, car­rots and cel­ery, and fry for five min­utes. Add the pump­kin, toss­ing it in the curry paste and cook­ing for a fur­ther five min­utes. Be care­ful not to burn the veg­eta­bles be­cause the curry paste makes this a dis­tinct pos­si­bil­ity. When the veg­eta­bles are glis­ten­ing or start­ing to catch and burn, add enough boil­ing wa­ter barely to cover them. Re­turn to a boil and add the pota­toes. Sim­mer, un­til pota­toes and pump­kin are ten­der.

Add the fin­ish­ing in­gre­di­ents and blitz with a stick blender, un­til com­pletely smooth. Check the sea­son­ing. The soup should be spicy and thick enough to coat a spoon. If it’s too thick or spicy (curry pastes vary in strength), add some boiled wa­ter.

This recipe should not need salt, due to the fish sauce in the curry paste and added at the end. For the same rea­son, no pep­per is added. How­ever, if you find the soup un­der­sea­soned, add both cau­tiously.

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