Thai Pumpkin Soup

I saw this soup made on television one cold, wet morning. It looked so delicious I shot up to the shop, bought some pumpkin and made it for lunch. It was absolutely delicious, silky smooth and not too spicy. This recipe serves 8, but if there is any left over, it can be frozen and reheated in the microwave.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  tablespoon canola oil (or vegetable oil)
• 1  large onion, chopped
• 2  stalks celery, diced
• 2 1⁄2 tablespoons Thai red curry paste
• 1  ripe tomatoes, diced
• 1 1⁄2 kg pumpkin, skin and seeds removed and diced into 1 cm, 1/2" cubes (weighed with skin and seeds)
• 4  cups  vegetable stock or 4  cups  chicken stock
• 1  cup coconut milk or 1  cup coconut cream
• 1  tablespoon salt (approximately)
• 1⁄4 cup coconut cream (extra) or 1⁄4 cup heavy cream (optional)
• 8  sprigs fresh coriander (cilantro) (optional)

Directions

1. Heat oil in a very large saucepan or stockpot.
2. Add onion and celery and cook, stirring, over a medium heat until soft, but not brown (about 10 minutes).
3. Add curry paste, stir to combine and cook for 1 minute.
4. Add tomato and cook, stirring, for another couple of minutes.
5. Add pumpkin and mix well to combine.
6. Add stock.
7. Cover saucepan and bring soup to the boil.
8. Reduce heat to low, uncover, and simmer for 20 minutes or until pumpkin is very tender.
9. Remove saucepan from heat, and allow the mixture to cool slightly.
10. Using a hand blender, food processor or blender, puree soup (in batches if necessary).
11. Return soup to saucepan and taste.
12. Add salt, a teaspoon at a time, tasting after each addition.
13. (For my taste I found I needed to add about 1 dessertspoon salt, but you may want more or less.) Add coconut milk or cream, mix well and taste again.
14. Add more salt if necessary.
15. Reheat soup to serve.
16. If you wish, garnish each bowl of soup with a swirl of coconut cream or thick cream and a sprig of coriander.