The Independent reported this week that we throw away over 18,000 tonnes of pumpkins after Halloween. After reading this article it seemed churlish to add our jack ‘o lantern to this pumpkin waste mountain so I’ve turned ours into soup.
- 1 pumpkin
- 1 jacket potato, weighing around 175g – 200g uncooked
- 400ml tin coconut milk
- 400ml water
- 2 tsp Swiss Vegetable Bouillon powder
- 1 – 2 tbsp Thai red curry paste (or more, depending on how spicy you like your food)
- Juice of half a lemon
- 3 tbsp peanut butter, crunchy or smooth
- Thai fish sauce or salt & pepper to season
- Preheat the oven to 200℃. Whilst it is heating up cut your Jack O’Lantern into wedges removing any fibrous bits and seeds that may have escaped the scooping out process. Wash and place on a baking sheet ready to go in the oven.
- Bake the pumpkin wedges for 40-60 minutes until tender (this will very much depend on how large your wedges are and on the type of pumpkin). You can put the jacket potato in the oven at the same time (prick the skin first). Alternatively, cook the potato in a microwave until tender (microwaves differ in wattage so refer to the manufacturers instructions for timings).
- Remove the pumpkin and potato from the oven (if you’ve decided to cook it at the same time). Leave the pumpkin until it is cool enough to handle then scoop the flesh away from the skin and place in a bowl. Using a stick blender puree the pumpkin flesh.
- Remove the cooked potato from it’s skin and pass through a potato ricer into a different bowl.
- In a large saucepan place the coconut milk, water, bouillon powder, curry paste, riced potato and 500g of the pumpkin puree (any remaining puree can be frozen for use in other dishes). Stir using a balloon whisk then heat until it reaches boiling point then simmer for a minute or two until piping hot. Just before serving stir in the lemon juice and peanut butter. Season with a little Thai fish sauce or salt and pepper if you prefer according to taste.
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