Eight Bells

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Sunday, May 28, 2006

Pumpkin Soup-Thai Style



1 large pumpkin peeled and diced (approx 3kg of pumpkin)
1 large onion peeled and sliced
6 cloves of garlic peeled and cut in half
6 teaspoons of chicken stock powder
1 teaspoon chili powder
1 teaspoon dried coriander
1 teaspoon parsley
1 teaspoon ginger powder
Juice of 1 orange
1/2 teaspoon nutmeg
1 teaspoon white pepper
1 tin Carnation light evaporated milk (coconut)

Put pumpkin in a large pot with onion and garlic. Cover with water and simmer slowly with the lid on for 2-3 hours. Once pumpkin is very soft let it cool completely, overnight is good.
Puree the pumpkin and put into a clean pot. This makes about four litres of soup.
Mix all the other ingredients except the evaporated milk into a paste with a little hot water. Put the evaporated milk in a bowl and add the other ingredients, mix and add to the soup. Heat gently till hot and serve. We had this with parmesan fougasse. Delish.

2 Comments:

At 3:31 PM, Blogger lobsie said...

mmmm..that looks so good...I might have to go and get some *shudder* canned pumpkin and try it out

 
At 11:02 AM, Anonymous Anonymous said...

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