Friday, September 10, 2010

Friday night take out - Roast Pumpkin Thai Soup

Only we don't have one so this is as good as, i.e. it is quick and easy to make, uses stuff from the larder so is economic and frugal too.

Back in June during the horrid wet weather I made up a jar of Thai green curry seasoning (here).

In the spirit of waste not want not, having roasted some patty pan squashes the other day and not really having any clear plan of what to do with them, I made a huge pan soup.

Roast Squash Thai Soup

1 large squash or pumpkin
2 teaspoons of Thai green curry paste as per the recipe referenced above
1 litre of chicken stock
1 teaspoon salt
200ml of thick cream or coconut milk

Roast the pumpkin.  I know this seems a bit daft, to cook something twice but there is a big taste difference.  To be honest it is just as economic to roast for 45 minutes as it is to cook the pumpkin in the soup for 45 minutes.

Cut the pumpkin into large cubes once deseeded and the skin removed.  I used patty pans so no need to do either but then I am still overrun with them so they are going into every meal at the moment.  Spread the cubes over a large roasting tin, season, add a drizzle of olive oil and roast for about 45 minutes until the squash is soft and squidgy.

Bring a litre of stock to the boil, add the Thai seasoning, the salt and the pumpkin and simmer for a couple of minutes, then add the cream; or if you have it coconut milk, the added sweetness of the coconut milk is good but don't stress too much about a lack of exact ingredients.

The idea of a good warming comfort eating soup is that it should derive from the ingredients you have to hand or the harvest from your garden.  A soup you shop for is not the same.  (my opinion)

Where was I - you've roasted the squashes, simmered the stock, added the salt, the Thai seasoning and stirred in the cream - oh yes - time to eat!

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