Cooking Steps

So this one isn’t as simple as it has a few more ingredients, and it’s very very different from my pumpkin soup. Add the lemongrass, ginger, shrimp paste, eschalots, chilli (both), coriander seeds, coriander roots and kaffir lime leaves to a food processor and blend until you get a smoothish paste or put it in a mortar and pestle and bash until you are happy that it’s a kind of smooth paste. Peel, deseed (keep the seeds!) and dice the pumpkin. In a heavy based saucepan add the coconut oil and tasty thai paste and stir. You want to heat the paste through for 2-3minutes and then add the diced pumpkin. Stir the pumpkin in with paste until it’s covered and cook for another 5 minutes. Next, add the coconut milk and the vegetable stock, put the lid on the saucepan and let it simmer for 30 minutes or until the pumpkin is soft.

Let this mix cool before either blending it in batches or using a bar mix and blending until you get a smooth consistency. If you like it hot, you might want to add a little more chilli at this stage, to cool it down just add a little more coconut milk.