If you saw yesterday’s Blog Post (How Big Does Your Pumpkin Grow), I mentioned a number of Pumpkin recipes I tried, of which I included Spicy Pumpkin and Apple Chutney. Today I am posting Thai Coconut Pumpkin Soup and Roasted Pumpkin Seeds for your autumn harvest enjoyment. (Tomorrow, I will post a Pie recipe to close on a classic .) After all, those large pumpkins go along way.
Thai Pumpkin Soup (a recipe from BBC Good Food)
1 1/2 kg pumpkin or squash, peeled and roughly chopped
4 tsp sunflower oil
1 onion, sliced
1 tbsp grated ginger
1 lemongrass, bashed a little
3 to 4 tbsp Thai red curry paste
400 ml can coconut milk
850 ml vegetable stock
lime juice and sugar, for seasoning
1 red chilli, sliced, to serve (optional)
- Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
- Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then fish out the lemongrass.
- Cool for a few mins, then whizz until smooth with a hand blender, or in a large blender in batches.
- Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar, if it needs it.
- Serve drizzled with the remaining coconut milk and scattered with chilli, if you like.
Roasted Pumpkin Seeds (a recipe from Country Living)
3 cups fresh pumpkin seeds
4 cups water
3 tsp salt
1 tbsp olive oil
1/4 tsp paprika
Heat oven to 350 F / 175 C.Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp — about 30 minutes.