Pumpkin and Thai spice soup
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
(fluffy not waxy, peeled weight), sliced
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.