Thai Spiced Butternut Squash Soup

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About Pumpkin

Pumpkin is a top source of the phytochemical lutein, which can help reduce the risk of cataracts and age-related macular degeneration – a leading cause of blindness in older people. Pumpkin is also high in beta carotene, which helps keep eyes and skin healthy.

A type of squash, pumpkin is actually a fruit, and like melon, a member of the gourd family. It’s low in calories and a good source of fibre and several nutrients, including vitamins C and E and potassium. But pumpkin is also rich in carotenoids making it a real health hero.

Carotenoids are naturally occurring plant chemicals that give red, orange and yellow fruits and vegetables their colour, but more importantly they’re thought to protect against cancer and heart disease. In particular, pumpkin is a good source of three carotenoids, beta carotene, alpha carotene and beta-cryptoxanthin – which are all converted into vitamin A in the body.

Carotenoids are strong antioxidants and so protect against free radical damage that can lead to disease. This may help to reduce the risk of certain cancers. They may also help lower the risk of heart disease. And finally studies have shown that the antioxidant properties of beta carotene may also help to protect the skin from damaging effects of ultra-violet light.

Serves 6

Ingredients

• 1 tablespoon olive oil
• 1 oz butter
• 1 onion, chopped
• 2 teaspoons freshly grated ginger
• 1 tablespoon thai red curry paste
• 1 kg pumpkin or butternut squash peeled and cut into small cubes
• 2 potatoes, peeled and cut into cubes
• Nam Pla
• Sugar
• Salt
• One Lime
• 600ml hot chicken/vegetable stock
• 400 ml can light coconut milk
• 1 Bunch Coriander

Method

Heat your sautee pan then add the olive oil with the butter, keep on a low heat and when it starts to bubble lightly, add the potatoes and onions and place a cartouche (paper cover) made from Grease Proof paper or a butter wrapper over the vegetables to make them sweat. Let them cook for about 15 minutes until the potatoes are tender, but don’t let them brown.

Now add the curry paste, the fresh ginger and the pumpkin flesh.

Let this cook out for about 3 minutes, so that the curry flavours are absorbed by the pumpkin

Meanwhile heat the stock then add it to the vegetables. Bring it to the boil and when the pumpkin is very tender, remove from the heat and blitz in the VIKING blender. The return the Soup to the heat, a low heat and add the coconut milk, a little sugar, nam pla, and the juice of 1/2 a lime.

Check seasoning, and don’t let it boil.

Just before serving, add roughly chopped coriander to the soup.

Serve with Toasted Pumpkin Seeds (see below) and Créme Fraiche

Toasted Pumpkin Seeds

Heat your oven to 200° C

Put pumpkin seeds in a baking tray, sprinkle with a little olive oil, this is used so that the spices will stick. Sprinkle 1/ 4 teaspoon each of cayenne, cumin and paprika, and 1/ 2 teaspoon of salt.

Bake in the oven for 15-20 mins or until browned. Leave to cool and crisp.