If you want to treat yourself to an Asian-style pumpkins soup, then it’s hard to improve on this recipe. It’s straight from the kitchens of Gwinganna, in the hinterland of Queensland’s Gold Coast.
Gwinganna’s Asian Style Thai Pumpkin Soup
Serves 8
INGREDIENTS
500g pumpkin, chopped
1 medium sweet potato, chopped
1 large onion, diced
2.5 litres vegetable stock (see recipe below)
2 cloves garlic, chopped
1 knob ginger, chopped
sea salt & pepper
pinch nutmeg
1 tbsp curry powder
½ cup (50g) each carrot, zucchini, parsnip & celery, shredded
½ cup (50g) bean sprouts
4 kaffir lime leaves
¼ bunch coriander chopped
METHOD
1 Sauté pumpkin, sweet potato, onion and garlic with a little vegetable stock.
2 Add spices, rest of stock and simmer for 30-40 minutes.
3 Purée soup in a blender and check seasoning. Add the shredded vegetables just before serving and sprinkle with
chopped coriander.
To make vegetable stock
Combine trimmings including pumpkin skins, sweetcorn cops, carrots, onions and celery (no leaves, they make the stock bitter) with 3 litres of filtered
water. Add a bayleaf or two, some peppercorns and a pinch of sea salt and boil for about 30 minutes. Strain.
The Carousel thanks Gwinganna Lifestyle Retreat for this recipe
