THAI PUMPKIN & COCONUT SOUP

1/2 Kent Pumpkin, skin removed, cut into large chunks
3 carrots, peeled and cut in half
1 brown onion, halved and skin removed
2 tbs red curry paste
Olive oil, to drizzle

1 x 400ml can coconut milk
500ml vegetable stock

To serve
Chili oil
Crispy shallot
Coriander

View this post on Instagram

A post shared by Hayden Quinn (@hayden_quinn)

Step 1. Preheat oven to 180C. In a large bowl, toss together the pumpkin, carrot, onion, curry paste and oil. Be sure to coat all the vegetables well with the curry paste. Add in a single layer to a roasting dish and bake in oven for 30-40mins or until pumpkin is soft and tender.

Step 2. Add all vegetables to a blender, along with coconut milk and vegetable stock. Blitz until silky smooth - feel free to add more or less liquid depending on how you want the texture and consistency. Eat as is, or add to a pot and heat through.

Step 3. Serve and top with your favourite toppings, I used chili oil, crispy shallot and coriander.

COCONUT, PUMPKIN & TOFU NOODLE SOUP

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs coconut oil

1 onion, thinly sliced

2 tbs finely grated ginger

2 garlic cloves, crushed

1 cinnamon quill

2/3 cup (200g) massaman curry paste

2 x 400ml cans coconut cream

4 cups (1 litre) vegetable stock (or water)

800g butternut pumpkin, skin and seeds removed, cut into 3cm pieces

180g packet fried tofu puffs (available at Asian grocers), or firm tofu, cut into 2cm cubes

150g snow peas, trimmed, thinly sliced

Juice of 1 lime

¼ cup (60ml) fish sauce

1 packet (375g) dried rice noodles

TO SERVE

Bean sprouts

Thai and purple basil leaves

Crisp fried shallots

PUTTING IT ALL TOGETHER: 

Heat oil in a large saucepan over medium heat, add onion and fry for 5 minutes. Add ginger, garlic and cinnamon and cook for a further 2 minutes, then add curry paste and cook for 1 minute or until fragrant. Add coconut cream and stock, bring to the boil, then reduce to a simmer. Cook for 3 minutes, add pumpkin and cook for 6 minutes or until just tender. Add tofu, simmer for 2 minutes to warm, then remove from heat and stir in snow peas, lime juice and fish sauce.

Meanwhile, bring a large saucepan of water to the boil, cook noodles according to packet instructions and drain. Divide among serving bowls, ladle in coconut soup, pumpkin and tofu. Top with bean sprouts, basil and crisp shallots.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

---

SOUP ME UP