It’s no secret that I’m a big fan of pumpkin soup. Trawl through the recipe archives on here and you’ll find traditional pumpkin soup, roasted pumpkin soup with cinnamon and pumpkin, coconut and lime soup. Well it’s time to add another version into the mix as I’ve discovered Adrian Richardson’s recipe for Thai pumpkin soup.
Adrian is the chef behind the excellent La Luna Bistro (review here) and newly opened Bouvier Bar. He’s also a bit of a celebrity chef starring on Ready, Steady Cook. I was invited along to Bouvier Bar for a cooking demo with Adrian using Bamix blenders.
Adrian whipped up some dumplings and chocolate mousse alongside this soup but it was the soup that I want to share. His take gives a new lease of life to a classic recipe. The addition of chilli, lime, ginger and fish sauce replicate the classic Thai flavour combination of spicy, sour and sweet. Meanwhile coconut milk adds a lovely creaminess to the soup. Of course you can use any blender you want to make the soup but I did find myself lusting after the new edition Bamix stick blender mainly for its on trend copper colouring.
- 1 large pumpkin, peeled, de seeded, and cut into small pieces
- 2 onions finely diced
- 2 tbsp vegetable oil
- 100 gms ginger, peeled
- 5 cloves garlic, crushed
- 1 carrot, finely diced
- 1 lemongrass stalk, lightly bruised with the back of a knife
- 1 tin coconut milk
- 2 whole bullet chillies, seeds removed
- 50 gms palm sugar
- 1 bunch coriander, fresh, washed, roots and stems separated from leaves
- 1 kaffir lime leaf
- 2 tbsps fish sauce
- The juice of 3 limes
- 10 prawns, cooked
- 1 bunch chives
- 1⁄2 bunch coriander
- 1 tablespoon toasted sesame
- 1 tomato, peeled, seeded, diced
- 3 tbsps lime juice
- 4 tbsps olive oil
- 1. In a food processor add the chilli, garlic, ginger, coriander root and stalk, and onion. Blend for a minute or two until blended, (add a little water to help bring together if needed).
- 2. Heat oil over a medium heat in a large pot. Add the paste and sweat for 3 to 4 minutes.
- 3. Add pumpkin and cover with water. Bring to the boil, skim away any foam and simmer for 5 mins.
- 4. Add palm sugar, lemongrass, fish sauce, kaffir lime leaves, and coconut milk. Simmer for a further 20 minutes until pumpkin is cooked and soft.
- 5. Blend until smooth. Return to the pot and add the fresh coriander leaves and lime.
- Dice prawns and mix with the rest of ingredients to make salsa. Sprinkle on top of soup and serve.
Gourmet Chick was invited to attend Adrian’s cooking demonstration.