Classic pumpkin soup
(Serves 4)
500ml (17fl oz/2 cups) vegetable stock
750g (1lb 10oz) pumpkin or squash, cut into 1.5cm
(5/8inch) cubes
2 onions, chopped
2 garlic cloves, halved
1/4tsp ground nutmeg
3tbsp pouring (whipping) cream
Put the stock and 500ml (17fl oz/2 cups) of water in a large heavy-based saucepan and bring to the boil.
Add the pumpkin, onion and garlic and return to the boil. Reduce the heat slightly and cook for 15 minutes, or until the pumpkin is soft.
Drain the vegetables in a colander, reserving the liquid. Puree the pumpkin mixture in a blender until smooth (you may need to add some of the reserved liquid).
Return the pumpkin puree to the pan and stir in enough of the reserved liquid to reach the desired consistency.
Serve with cream swirled on top and season to taste with nutmeg, salt and pepper.
Chicken & pumpkin lasksa
(Serves 4)
Paste:
2 bird’s eye chillies, chopped
2 lemongrass stems, white part only, chopped
4 red Asian shallots, peeled
1tbsp chopped ginger
1tsp ground turmeric
3 candlenuts (optional, and if these can’t be sourced macadamia nuts are a good substitute)
The soup:
110g (3¾oz) dried rice noodle sticks
1tbsp peanut oil
250g (9oz) pumpkin or squash, cut into chunks
800ml (28fl oz) coconut milk
600g (1lb 5 oz) chicken breast fillets, cut into cubes
2tbsp lime juice
1tbsp fish sauce
90g (3¼oz) bean sprouts
15g (½ oz) torn basil
10g (¼ oz) torn mint
50g (1¾ oz/ ½ cup) unsalted peanuts, toasted and chopped
1 lime, cut into quarters
Put all the paste ingredients in a food processor with one tablespoon of water and blend until smooth.
Soak the noodles in boiling water for 15-20 minutes. Drain.
Meanwhile, heat the oil in a wok and swirl to coat. Add the paste and stir over low heat for five minutes, or until aromatic. Add the pumpkin and coconut milk and simmer for 10 minutes.
Add the chicken and simmer for 20 minutes. Stir in the lime juice and fish sauce.
Divide the noodles among four deep serving bowls, then ladle the soup over them.
Top with the bean sprouts, basil, mint, peanuts and lime.
Pumpkin & coconut soup
(Serves 4)
1 small red chilli, seeded and chopped
1 stem lemon grass, white part only, sliced
1tsp ground coriander
1tbsp chopped fresh ginger
500ml (17fl oz/2 cups) vegetable stock
2tbsp oil
1 onion, finely chopped
800g (1lb 12 oz) pumpkin or squash, flesh, cubed (You will need to buy 1.5kg (3lb 5oz) pumpkin with the skin on to yield 800g (1lb 12oz) flesh)
375ml (13 oz/1½ cups) coconut milk
3tbsp chopped coriander leaves
2tsp shaved palm sugar or soft brown sugar
Extra coriander leaves, to garnish
Put the chilli, lemon grass, ground coriander, ginger and two tablespoons of vegetable stock in a food processor and process until smooth.
Heat the oil in a large saucepan over medium heat. Add the onion and cook for five minutes. Add the spice paste and cook, stirring, for one minute.
Add the pumpkin and remaining vegetable stock. Bring to the boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until tender.
Cool slightly, then process in a food processor or blender until smooth.
Return to the pan, stir in the coconut milk, chopped coriander leaves and palm sugar and simmer until hot.
Garnish with the extra coriander leaves.
Cook’s tip: It can be hard work cutting into a massive pumpkin or squash, particularly if your knife is none too sharp.
If it’s very big, a tried and tested technique is to drop the pumpkin from waist height onto a hard floor or concrete step.
With any luck this will split it and give you more grip when chopping it into more manageable chunks.
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