After my bad attitude on Monday had passed and I had battled through a rainy 10 degree day with a chest cold in my gorgeous demountable shed – which I love by the way, I posted a soup recipe on our work Facebook page from Taste.Com just before I left for the day. And I thought, I have to cook a soup now, nothing else will do tonight. The boys can eat 1/2 a cow but I need a rich hearty soup. I found this one below which I had the ingredients for at home. Oh Lordy, oh it was so very delicious. I embellished a little as I was not well and wanted more taste so way overdid the fresh coriander and black pepper for normal peoples taste and mixed 2 curry pastes but it definitely hit the spot. Simple but delicious. Thai Soup for My Soul.
I had a glass of well rested 2015 McQuigan Black Label Red while I waited for it to bubble and cook. Oh my goodness – nectar of the gods and $6 a bottle. I have photographed it here in front of a fruit basket so it looks more wholesome.
So here is the recipe and it’s simple and you could exchange for any herb, any veg, even change the curry paste to an Indian Penang or whatever is your favourite – depending on your taste buds or add some left over roast chicken. Next time I’ll put roasted garlic in too for a bit more oomph.
1kg butternut pumpkin (I used 1/2 pumpkin & 1/2 sweet potato)
2 tablespoons of red curry paste (I used 1/2 red and 1/2 yellow as that’s what I had left)
270ml coconut cream (it’s the small tin)
1/4 cup fresh coriander leaves (I used a whole bunch. I put some in when cooking, some in when blending and then lots in to serve)
2 cups cold water
2 shallots (not in the recipe but you have to have onions or shallots)
Cracked Pepper
1). Heat a large saucepan over medium heat. Add pumpkin and sweet potato and curry paste. Cook, stirring for 1-2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook stirring, for 1 minute.
2). Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, for 20 minutes until pumpkin has softened. Set aside for 5 minutes.
3). Blend or process soup until smooth. Season with salt and pepper. Top with coriander. Serve with cracked pepper.
My son is working a gap year at local fruit and veg icon Erbachers on the Sunny Coast and regularly buys his faves to bring home – coriander, sweet potatoes, pumpkin, avocado, pineapple, strawberries and shallots so I always have fresh beautiful mostly locally grown produce on hand which is such a treat!!
Enjoy your day everyone!
(for the OCD’s – I should have removed that piece of coriander and wiped the bowl – I know – rookie error)
