Asian-inspired pumpkin soup

Allan Campion pumpkin soup

Variations on this soup recipe has appeared in many of my cookbooks and early editions of the Seasonal Produce Diary in the mid 1990's. It has been altered over time (as good recipes should) into a dish that transforms great seasonal produce into a beautiful meal. It includes Thai paste for flavour plus coconut milk for creaminess. Pumpkin soup is my autumn go-to soup. I hope you enjoy this too!

Hint - interchange the vegetables depending on availability (carrot, celery, tomato etc). 

2 tbsp vegetable oil

2 tbsp Thai curry paste

1 onion, diced

1 celery stalk, diced

1 carrot, diced

1 tomato, chopped

1 kg (2 lb) pumpkin, peeled and diced

Salt and freshly ground black pepper

1 litre (1 2/3 pints - 4 cups) vegetable or chicken stock

400 ml (13 fl oz) coconut milk

Coriander leaves to garnish (optional)

Heat a large heavy-based saucepan over medium heat. Add oil and Thai paste and cook for 5 minutes, stirring often until fragrant.

Add onion, celery, tomato, pumpkin and salt. Reduce heat and cook for 15 minutes, stirring often.

Add stock to the saucepan, raise the heat and bring to the boil. Reduce to a simmer, cover saucepan and cook for 20 minutes, or until pumpkin is tender.

Puree soup and strain into a clean saucepan. Return soup to the boil, whisk in the coconut milk and adjust seasoning. Serve with coriander leaves if using.

Serves 6–8.