Recipes

Thai pumpkin soup

A Christmas dinner can be as heavy as you want, but cutting back a bit on the dessert or that cranberry sauce seems a bit excessive to me. What you can do is serve a light starter, like my favorite pumpkin soup. I always score a lot of points when I make this for my girlfriends or family.

For 4 people
Preparation time: 30 minutes

You will need:
– 1 pumpkin
– 1 vegetable stock cube (or chicken, that's fine too)
– 2 red onions
– coriander
– lime
– a spoonful of red curry paste
– a generous splash of coconut milk
– coconut oil

Here's how to make it:
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 for a bit and add some pepper and salt. Then add 1 liter of boiling water, along with the stock cube. Cover the pan, lower the 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. Blend 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 bowls, sprinkle a handful of coriander on top, and squeeze a wedge of lime over it.