I Spy Thai Pumpkin Soup
For all those who asked for the recipe of the pumpkin soup we served at the I Spy opening…
Peel and dice a butternut pumpkin, toss with oil, salt and pepper and spread onto a baking tray.
Sprinkle with brown sugar and bake until caramelised – about an hour depending on how small the dice is.
About half an hour after putting the pumpkin in the oven, thinly slice a brown onion and toss with the pumpkin.
Bake until they are cooked and brown and crispy on the corners.
In a large saucepan heat some peanut oil and saute a tablespoon (increase or decrease to taste) of thai red curry sauce until fragrant.
Add the pumpkin and onion mixture and then add vegetable or chicken stock to cover.
Bring to the boil then blend until smooth.
add a small tin of coconut cream, the juice of a lime and a bunch of chopped fresh coriander.
enjoy!
Mikaela
