Food & Drinks

Time for something light

My favorite Thai pumpkin soup

I think the Christmas days always incredibly cozy, but I also love it when it's all over again. I seriously can't see any more Christmas stollen or wreaths. The chicken was delicious, the fish was too, the cheesecake from flash my mother was to die for, the pastry was also a treat and the caramel ice cream was even better. Then there was the annual Christmas dinner with all my dearest friends where vitello tonnato, smoked salmon with horseradish, and lentil salad were served. And then a piece of 2 kilos of meat that just came off the barbecue. So incredibly delicious all of it. The drinks flowed generously and at night the whole tub of hummus, truffle mayo, and tuna salad was neatly licked clean. We had breakfast with fried eggs and there was that cheesecake again on the table. It was all truly amazing, but I can't say another word. That's why I'm making my favorite Thai pumpkin soup tonight. Super healthy, very tasty, and especially a light meal. Exactly what I'm in the mood for.

Cleaning such a thing is a bit of a (nasty) job, but after that, it's easy peasy.

What do you need and how do you make it?

  • 1 pumpkin
  • 1 vegetable (or chicken, can also be) bouillon cube
  • 2 red onions
  • coriander
  • lime
  • a spoonful of red curry paste
  • a generous splash of coconut milk
  • coconut oil

Peel the pumpkin and chop it into pieces. Do the same with the red onions. Put some coconut oil in the pan and sauté the onions. Once they are a bit translucent, you can add the pumpkin. Stir a bit and add some pepper and salt. Then add 1 liter of boiling water with the bouillon cube. Lid on the pan, low heat, and let it simmer (about 15 minutes). When the pumpkin pieces are soft, you can use the immersion blender. Once it has become a smooth mixture, add a splash of coconut milk and a spoonful of red curry. Mix again and then taste. Add more coconut milk to taste, or maybe a bit more water if you find the consistency too thick. Done is Kees. Pour the soup into the bowls, sprinkle a handful of coriander on top, and squeeze a wedge of lime.