Thai-style pumpkin soup with coriander pesto

Posted by adm On January - 20 - 2012

How to cook Thai-style pumpkin soup with coriander pesto


  • 2 bunches coriander, roots cut (a few leaves reserved for trim)
  • Zest and juice of 1 maize
  • 2 garlic cloves
  • 1/3 cup (80ml) olive oil
  • 1 onion, sliced
  • 2 tsp grated pep
  • 1 tbs Thai red curry spread
  • 1kg pumpkin, raw, cut into small cubes
  • 2 cups (500ml) vegetable strain
  • 400ml canned light coconut milk
  • Thinly sliced red onion and thinly sliced red chilly, to trim

How to:

  • To make the coriander pesto, process coriander, lemon nip, lemon juice and garlic in a food processor. Slowly annex 3 tablespoons of the oil to give a sauce eubstance, adding a little warm water if necessity, then temper.

  • Heat the remaining tablespoon oil in a large pan over medium hotness. Add onion and stir for 1 moment. Add ginger and paste and stir for 1 moment. Add pumpkin and strain, bring to furuncle, then simmer over low heat for 15 minutes until pumpkin is cooked. Cool somewhat, then blend until quiet. Return to the pan, add the coconut milk and temper, then warm through.

  • To serve, place soup in bowls and swirl in a spoonful of pesto. Garnish with the onion, chilly and reserved coriander leaves.

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