Only a crazy person goes about making soup on a stinking hot day- i am aforesaid person- but humour me a little our temperatures have dropped in the last week and we’ve been hitting lows of just over 20°C *_* Please ignore the fact that it hits well over 35°C most days for the sake of my argument! Ok… so anyways i’m not making soup to keep us warm per se just that i love soup and if there was ever a time to make it during the summer here in Mt Isa now is that time LOL!
The other reason to make soup is because my family devour this one in particular- despite my eldest not liking pumpkin he will eat this soup and ask for seconds! In fact it was his idea to have it served in the bread roll after seeing it in a book somewhere along the lines, pretty gourmet for a 7 year old but i like it that way!
So here’s me combining my two loves of food and photography and making it for the loves of my life, my family.
And here’s the recipe should you want to try it, it’s a Thai twist on the good old family favourite
Pumpkin & Coriander Soup
1.5kg pumpkin cubed
1tblspn oil
1 brown onion diced
2 cloves garlic crushed
2tspn ground coriander
1tspn ground cumin
1 tspn grated ginger
1 bunch coriander (roots coarsely chopped separate to the leaves coarsely chopped)
1L veg stock
400mL can of coconut cream/milk
1. Saute onion till see through, add spices including coriander roots (not the leaves) and ginger cook stirring till fragrant.
2. Add pumpkin and coat in spices before adding stock bring to the boil and reduce heat. Allow to simmer til pumpkin is tender.
3. Once cooled slightly add most of the coriander leaves (setting some aside for garnish) and blend until smooth.
4. Return to pot and add coconut cream to taste. Serve with extra coriander leaves and crusty bread.
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