1 kg hokkaido pumpkin cut into 1.5 cm pieces
2 tbs red curry paste
1 1/2 tbs peanut oil
4 red chilis, chopped
1 can coconut cream
1 onion, chopped
1 tbs fresh ginger, grated
2 garlic cloves, chopped
1 lemongrass stalk
1 tbs soy sauce
Fresh coriander leaves
1 block tofu (cut into 1 cm cubes)
1 tsp strong curry powder
1 tsp soy sauce
1 tbs sesame oil
1 tbs black cumin seeds
1 tbs palm sugar
When the summer ends there is also one good thing: We can pick the hokkaido pumpins in my garden. And we love to cook with pumpkins. This soup is a Thai version of a classic pumpkin soup and comes with super delicious marinated and fried tofu. Like many of our dishes we kept it simple, but the taste is fantastic.
Soup: Heat a large saucepan over medium heat. Add oil, pumpkin, onion, garlic, chilis and curry paste.
Stir Fry the mixture for 1-2 minutes until it starts to stick to the pan. Add coconut cream, lemongrass and ginger. Cook, stirring, for 1 minute.
Add 2 cups cold water and bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until pumpkin has softened.
Remove the lemongrass stick. Set aside for 5 minutes. Puree soup and season with soy sauce and pepper.
Serve with fresh coriander leaves and the crispy tofu.
Tofu: Mix all ingredients and put in the fridge for 1 hour. Heat a pan over high heat and add 2 tbs peanut oil.
Stir Fry the tofu dice until they are golden brown and crispy. Serve with pumpkin soup and fresh coriander leaves.