Thai Roasted Pumpkin Soup

WHATS IN IT

1                  Whole Pumpkin
1litre            Chicken stock
1                  Red onion (chopped)
1                  Lemongrass stalk (chopped 10cm long)
2tblsp          Tamarind paste
6tblsp          Olive oil
2tblsp          Fish sauce
100ml          Coconut cream
1                  Bunch coriander (cilantro)
4                  Garlic cloves (chopped)
2                  Kaffir lime leaves
2                  Red chilli (chopped)
1                  Knob of ginger (grated)






WHAT TO DO

Cut Pumpkin into large pieces. Mix Tamarind paste and 4 tblsps olive oil together and brush over pumpkin. Place on a tray and bake in a 200c oven for 30mins or until cooked through. Take out and leave until cool enough to handle.

Heat a large saucepan and add the rest of the olive oil, onion, garlic, ginger, lemongrass, kaffir lime and coriander and fry until just soft. Scrape out the roasted pumpkin from its skin and add to saucepan with the chicken stock and fish sauce then bring to the boil.

Simmer with stock & fish sauce

 Simmer for 15 minutes then removes herbs and pour into food processor and process until smooth. Pour back into pan and add coconut cream and simmer again for 15 minutes. Serve hot with coriander and chilli to garnish..

remove herbs

blend together