##I will take this opportunity to wish everyone all the happiness in the world in these challenging times and mention a little quote I read the other day that I thought was worthwhile; “life shrinks or expands in direct proportion to your courage.”
So, there’s something in that for all of us really, isn’t there?!
Finally feeling like I have a little time to myself and can enjoy some relative peace and quiet, what have I been cooking for myself… soup! I love it. With the usual warmth of Spain, I don’t regularly make it but March is a perfect month for soup…although it definitely doesn’t feel as cold this year as it was last, it’s cold enough for some soup de loop for sure! This soup is a total crowd pleaser and a synch to make.
Thai Pumpkin & Sweet Potato Soup
2 brown onions, roughly chopped
2 cloves garlic, roughly chopped
1 butternut squash/pumpkin, peeled, seeded and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and cut into chunks
2 tbsp vegetable bouillon powder (optional)
2 tbsp Thai red or green curry paste
1-2 tins coconut milk
DO NOT SHAKE THE TIN
In a large saucepan, over medium heat, gently fry off the onions in a small amount of olive oil until soft and translucent. Add the garlic and then all the chopped vegetables. Stir them through to warm and then add just enough water to cover all the vegetables.
Bring to a boil and add the vegetable bouillon if you are using it. Gently simmer all this until the pumpkin and vegetables are soft enough to be pierced easily with a knife. Blitz all this with a hand-held mixer or in batches in a blender; just be careful not to scold yourself.
In the meantime, using a small saucepan over medium heat, add a little oil and fry the curry paste for a minute or two. Once it is warm and aromatic, carefully pour the coconut milk into the saucepan, watching inside the tin for the coconut milk to separate from the water. There is a lot of water in tinned coconut milk (due to the way they make the flesh into milk). It separates easily however, so if you want a creamier coconut, don’t shake the tin and you will be able to use just the actual coconut part. Stir the coconut milk and paste around till you have an even mix and then add it to the rest of the soup, blitz again for uniformity and serve in warm bowls. A few sprigs of coriander, toasted coconut, or some finely diced red pepper on top is a nice garnish.
Felicidades y buen provecho!