‘Advice from a pumpkin; be well rounded, get plenty of sunshine, give thanks for life’s bounty, have thick skin, keep growing, be outstanding in your field, think big’
Creamy coconut and mellow squash are a lovely seasonal addition to a traditional Thai inspired soup. The sweetness serves to balance out some of the powerful and fiery notes. It is also a great way to do a veggie and protein clear out from the fridge.
Mr. B and Grandma approved.
Ingredients
- 500g of pumpkin or butternut squash, cut into 1×1 inches
- 2 shallots, finely sliced
- 2 garlic cloves, crushed
- 1 tbsp. red curry paste
- 500ml fresh vegetable or chicken stock
- 160ml small can of coconut cream
- 180g pack of rice noodles
- Any other left-over veggies or protein you have (I used broccoli, green beans, baby corn and carrot batons)
Method
- Preheat the oven to 350F
- In a large bowl, mix the pumpkin with some olive oil and sprinkle over a little salt
- Roast for 25 minutes or until you start to see the squash starting to caramelize
- Fry the shallots in a little oil until starting to soften, c. 30 seconds. Add the garlic and stir, add the red curry paste and stir. Add the stock and bring to a simmer, simmer for 2-3 minutes.
- In the meantime, add the noodles according to the packet instructions. Once ready drain and rinse with cold water, set aside.
- Add the coconut cream to the broth, bring to a simmer
- Taste and if you need more salt, add a little tamari or coconut aminos
- Divide the noodles and pumpkin between bowls. Add any other protein or veggies you are using.
- Ladle over the broth
- Optional: garnish with fresh herbs and fried onions
