THAI PUMPKIN SOUP

DON’T THROW YOUR JACK-O-LANTERN, EAT HIM!
-MAKE THIS FRESH TASTING AND CREAMY SOUP INSTEAD!

INGREDIENTS:
2 TBSP PEANUT, SESAME OIL (OR WHATEVER OIL YOU HAVE!)
1 RED ONION (SLICED)
2 GARLIC CLOVES
1CM FRESH GINGER (GRATED)
½ LARGE PUMPKIN (PEELED & CHOPPED INTO CUBES)
1 TBSP RED CURRY PASTE
1 VEGETABLE STOCK CUBE (DISSOLVED IN 1.5 CUPS OF WATER)
400 ML (1 STANDARD SIZE CAN) COCONUT MILK
GARNISH WITH: CORIANDER LEAVES, PUMPKIN SEEDS, NUTS &/OR CROUTONS (SEE RECIPE).

UTENSILS: LARGE SAUCEPAN OR DEEP FRYNG PAN, ELECTRIC BLENDER, MEASURING CUP & SPOONS, SHARP KNIFE, SERVING BOWL, LADLE (FOR SERVING).

SAFETY NOTE:
*KIDS SHOULD GET HELP WHEN CUTTING THE PUMPKIN, AS THE FLESH IS TOUGH AND REQUIRES A SHARP KNIFE.

METHOD:
PLACE THE PAN ON A MEDIUM HEAT AND ADD THE OIL.
ADD THE CHOPPED ONION AND 2 MINUTES LATER, THE GARLIC AND GRATED GINGER.
FRY UNTIL THE ONION SOFTENS AND GOES TRANSPARENT.
THEN ADD THE CURRY PASTE, STOCK AND CHOPPED PUMPKIN TO THE PAN.
STIR, COVER THE PAN WITH A LID AND SIMMER FOR 15MINS.
REMOVE THE PAN FROM THE STOVE AND ADD THE COCONUT MILK. STIR.
POUR THE LUMPY SOUP MIXTURE INTO AN ELECTRIC BLENDER OR USE A HAND-HELD BLENDER AND WIZZ THE MIXTURE UNTIL SMOOTH.
ADD SEASONING TO TASTE & GARNISH (SEE ABOVE SUGGESTIONS).

STORAGE HACK: KEEPING ROOT GINGER IN THE FREEZER LASTS FOR MONTHS!

COOKING OPTION: INSTEAD OF BOILING THE PUMPKIN, YOU COULD ROAST IT IN THE OVEN. ONE ADVANTAGE HERE IS THAT THE SKIN IS EASIER TO REMOVE THAN WHEN UNCOOKED. A COOKED PUMKIN ALMOST MEANS THAT THE SOUP ONLY TAKES ABOUT 5 MINUTES TO MAKE!