Because nothing screams Halloween like a bowl of pumpkin soup!
This recipe comes from Leonard Cheshire, the UK’s leading charity for disabled people.
In many of their UK residential homes and day centres, disabled people are given the chance to learn how to prepare and cook meals to help them lead a healthy life, as part of a scheme called Our Kitchen.
This recipe was developed by a team of disabled chefs at Bells Piece care home in Farnham, and is now used in cookery lessons at other Leonard Cheshire kitchens.
Thai pumpkin soup with coriander cream (serves 6)
Ingredients
1kg pumpkin – peeled, deseeded and cut into 1cm cubes
1 tbsp vegetable oil
1 onion, chopped
2.5cm piece fresh root ginger – peeled and finely chopped
4 tsp red Thai curry paste
450ml vegetable stock
400ml can coconut milk
142ml pot single cream
2 tbsp chopped coriander
Black pepper, freshly ground
Method
1. Pre-heat the oven to 180°C/gas mark 4. Place the pumpkin on a non-stick baking tray and season. Roast for 30 minutes, or until tender.
2. Meanwhile, heat the oil in a medium-sized pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly.
3. Purée the soup in a food processor or blender in two batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required.
4. Place the cream and chopped coriander in a small pan and heat gently. Serve the soup with the coriander cream swirled over the top and sprinkled with freshly ground black pepper.
