In season now is bountiful and beautiful Pumpkin!
Pumpkin is such a versatile vegetable and we’re obsessed with all the options of things we can make with this season’s harvest, but here are just some suggestions;
- Roast Pumpkin – a classic!
- Lasagne utilising pumpkin instead of pasta sheets
- Pumpkin Hummus
- Pumpkin & Sage Gnocci
- Pumpkin & Haloumi Burgers
- Tandoori Pumpkin
- Pumpkin & Date Muffins
- Rice & Fetta Stuffed Pumpkin
- BBQ Pumpkin Salad
However if we have to pick just one, it would be this Thai Pumpkin & Coconut Soup!
Thai Pumpkin & Coconut Soup
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 2 cloves of garlic, grated
- 1.5kg butternut pumpkin, peeled and chopped
- 1 lemongrass stalk, finely chopped or grated
- 1 tablespoon fresh ginger, grated
- 1 bunch coriander (stalks and leaves separated and both chopped separately)
- 1 litre vegetable stock
- 400ml coconut milk
- Coconut and chilli flakes to serve (optional)
- Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.
- Add the ginger, lemongrass and coriander stalks. Cook until the stalks soften
- Add pumpkin and toss in the oil, cooking for around 5 minutes. Add vegetable stock, bringing to a boil then reducing heat to low and simmer for 30 minutes or until the pumpkin is tender. Remove from heat and allow to slightly cool.
- Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish.
- Return to a clean saucepan, add the coconut milk and heat through.
- Serve with shaved coconut, chilli flakes and reserved coriander leaves.