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THAI PUMPKIN SOUP

I don’t know what I would do without Dalene sharing her AMAZING recipes with us.

Try her magnificent Thai Pumpkin Soup served with some fabulous LCHF burger buns hot out of the oven with loads of butter.

Over to Dalene:

Deep orange. Wonderfully spicy, exotic and fragrant. Rich and satisfying. A low carb high fat Thai pumpkin soup for cold, rainy days. And it’s dairy-free, too!

 

Serves

6½ cups

Cook

30 minutes

Ready In

30 minutes

Ingredients

  • Coconut oil - 2 tablespoons
  • Medium onion, coarsely chopped - 1
  • Finely chopped fresh ginger root - 1 tablespoon
  • Crushed garlic - 2 teaspoons
  • Thai red curry paste (The heat of different brands of Thai red curry paste vary in heat. I like hot food, but if you are a bit scared, rather add less curry past to start off with. You can always add more later.) - 2 tablespoons
  • Chicken stock (or vegetable stock) - 2 cups
  • Water - 2 cups
  • Pumpkin cubes, cut smaller (I buy the packets of cubed pumpkin, but to speed up the cooking process, I cut each cube into three or four smaller pieces. Choose the brightest orange pumpkin you can get.) - 500 g
  • Tomato paste - 2 tablespoons
  • Coconut cream - 400 g can
  • Thai fish sauce - 1 tablespoon
  • Lemon juice - 1 teaspoon
  • Salt to taste -
  • Milled black pepper to taste -
  • Toasted pumpkin seeds to garnish -
  • Chopped chives to garnish -
  • Cayenne pepper to garnish -

Method

  1. Heat the coconut oil in a large pot and sauté the onion and ginger. Add the garlic and red curry paste; stir-fry for 30 seconds.
  2. Add the chicken stock (or vegetable stock), water, pumpkin and tomato paste. Stir well. Bring to the boil, reduce the heat and simmer partially covered for 25 minutes. Stir occasionally.
  3. Add the coconut cream, fish sauce and lemon juice. Simmer partially covered for a further 5 minutes.
  4. Remove from the heat. Liquidise until smooth (I use a stick blender). Add salt if need be (taste first – the fish sauce is very salty) and black pepper to taste. Reheat if necessary.
  5. Spoon into bowls. Sprinkle with rows of pumpkin seeds, chopped chives and a little cayenne pepper.                   You can keep this soup covered in the fridge for several days.