It’s a cold March morning with flurries outside, and all I want to do is curl up in a blanket with a bowl of warm soup and read a book. And since there’s no one to serve me this imaginary soup I decided to make a spicy Thai pumpkin soup, since I have all the ingredients on hand 😉
Freezing your soup
This delicious soup is perfect served immediately, but it also freezes well.
I LOVE when I can freeze my leftovers! Having a nice meal on those days when everything is going wrong is a definite plus in my book!
If you decide to freeze this soup (or any other meal for that matter) I encourage you to try these freezer storage bag holders. They are great!
All you need to do is clip your freezer bags to it and pour your soup in. The bag won’t crumple or fall, and you’ll get this done in no time. You’ll wonder how you ever filled your freezer bags without it.
Spicy Thai Pumpkin Soup Recipe
- 1/2 medium pumpkin about 500 gr cut into 1 or 2 inch chunks
- 1/2 onion chopped
- 2 cloves garlic chopped
- 2 tbsp Thai yellow curry paste (you can use red if that’s all you have)
- 1 tbsp ginger paste
- 1 teaspoon lemongrass paste (or a lemongrass stalk bruised)
- 2 or 3 lime leaves thinly sliced (or lime zest from 1/2 lime)
- 1 red chili finely chopped
- 1/2 tsp turmeric
- 1 quart vegetable stock
- 1 tbsp soy sauce
- a handful of fresh coriander chopped (plus leaves for garnish)
- lime wedges to squeeze over
- 150 gr noodles cooked according to packet instructions
Directions for spicy Thai pumpkin soup
- Fry the onion in a large pan over a medium high heat for a few minutes until translucent then add the garlic, chili and the rest of the spices & pastes up to and including turmeric. Stir to combine for a minute then add the vegetable stock, soy sauce, tumble in the pumpkin chunks and bring to a boil.
- Season with salt, put the lid on, turn the heat to medium low and cook for about 20 minutes or until the pumpkin is really tender.
- Meanwhile cook the noodles according to the packet instructions. Drain, rinse under cold water and cover with a lid.
- When the pumpkin is really soft turn off the heat and put your stick blender (this is the one I use) in the saucepan and carefully blend until smooth.
- Stir in the chopped coriander and taste for seasoning.
- Ladle the soup into warmed bowls, then place a pile of the cooked warm noodles in the center, garnish with coriander leaves & lime wedges to squeeze over.