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!
2 tablespoons coconut oil
1 medium onion, coarsely chopped
1 tablespoon finely chopped fresh ginger root
2 teaspoons crushed garlic
2 tablespoons 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 cups chicken stock (or vegetable stock)
2 cups water
500 g 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.)
2 tablespoons tomato paste
400 g can coconut cream
1 tablespoon Thai fish sauce
1 teaspoon lemon juice
salt to taste
milled black pepper to taste
toasted pumpkin seeds to garnish
chopped chives to garnish
cayenne pepper to garnish
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.
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.
Add the coconut cream, fish sauce and lemon juice. Simmer partially covered for a further 5 minutes.
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.
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.
(Makes 6½ cups)
by Dalene Crafford