Time for something light
My favourite Thai pumpkin soup
I always enjoy Christmas so much, but I also love when it’s all over again. I can seriously not face another Christmas pudding or piece of tinsel. The chicken was delicious, the fish too, my mother’s cheesecake was finger licking good, that pie was a dream and the caramel ice-cream even better. Then came the annual Christmas dinner with all my dearest friends, we ate vitello tonato, smoked salmon with horse radish and a lentil salad. And about 2 kilos of just barbecued meat afterwards. All of it so unbelievably delicious. The drinks flowed and the entire bowl of hummus, truffle mayo and tuna salad were completely licked bare. We enjoyed fried eggs for breakfast and that cheesecake somehow made its way back to the table. It was all amazing, but I am totally over it. That’s why I’m making my favourite Thai pumpkin soup this evening. Super healthy, delicious and most importantly a light meal. Exactly what I need.
Cleaning one of these things is a (horrible) job on its own, but after that it’s easy peasy.
What you need and how you make it
- 1 pumpkin
- 1 veggie- (or chicken-, is allowed) bouillon block
- 2 red onions
- coriander
- lime
- one spoon of red curry paste
- a good splash of coconut milk
- coconut oil
Peel the pumpkin and chop into blocks. Do the same with the red onion. Put some coconut oil in the pan and sweat the onions down. Once they’re a little glassy you can add the pumpkin. Shake the pan and add a bit of salt and pepper. Then add 1 litre of boiling water together with the bouillon block. Lid on pan, fire down low and leave it to simmer (about 15 minutes). Once the pumpkin blocks are soft, you can take the mixer to it. When everything is soft and smooth, add a dash of coconut milk and a spoon of red curry. Mix again and taste. Add more coconut milk if necessary, or perhaps a bit more water if you think the consistency is too thick. That’s it. Pour into bowls, snip a few pieces of coriander over the top and squeeze a piece of lime into it.
