Thai Pumpkin and Papaya Soup
Recipe collaboration with Nourishing Nosh
Serves 4
Ingredients
The soup
2 tablespoons peanut oil
300g Ruby Rise Papaya, cubed
1 large Spanish onion, diced
1 long red chili, deseeded, sliced
4 cloves Garlic, chopped
1 stalk lemongrass (white part only) sliced
1 thumb sized piece ginger, peeled, chopped
6 Makrut (Kafir) Lime leaves, whole
½ teaspoon nutmeg
1 teaspoon dry fried coriander seeds
1 teaspoon dry fried roasted cumin seeds
2 tablespoons (40ml) Fish sauce
650g cubed fresh Jap pumpkin
375ml water
80 - 160ml Coconut cream optional
To garnish
Handful of fresh coriander leaves
1 makrut (Kafir) Lime leaf, finely sliced
1 long red chilli, deseeded, finely sliced
80 warmed Coconut cream
Method
This soup will be pureed so you don’t have to worry too much about fine knife skills.
1. In a heavy based saucepan, heat peanut oil and saute onion for 10 minutes.
2. Meanwhile, prepare the aromatics as per the ingredients list and once the onion is cooked add them to the pan and stir for a few minutes.
3. Add the fish sauce and stir until fragrant.
4. Add the pumpkin and 250ml water and simmer for 10 minutes, lid on.
5. Add the cubed papaya and 125ml water. Simmer for another 5 minutes or until cooked, lid on.
6. Remove the whole lime leaves and wash.
7. Puree with a stick blender or transfer to a high speed blender and puree until super smooth. Taste.
8. If you like coconut milk, you can add some to the soup or you can use it to garnish. It works both ways.
9. Transfer the hot soup to bowls, drizzle with coconut milk and garnish with chilli and greens.
