Indulge in this slightly spiced hearty Pumpkin Soup, elegantly served in mini pumpkins.
This unique soup is rich and creamy, made with roasted veggies and a hint of Thai Red Curry Paste.
Try this recipe for a visually captivating and flavourful experience.
1.5kg pumpkin, cubed
1 yellow or red bell pepper
1 large leek, washed and sliced
3-4 garlic cloves, peeled and sliced
45ml (3 Tbsp) red curry paste
1L (4 cups) vegetable or chicken stock
250ml (1 cup) cream
Salt and black pepper, to taste
60ml (1/4 cup) pumpkin seeds
2.5ml (1/2 tsp) ground cumin
5ml (2 tsp) chilli flakes
10ml (2 tsp) Food Lover’s Blended Seed and Extra Virgin Olive Oil
30ml (2 Tbsp) Food Lover’s Basil Pesto
Fresh thyme
Preheat the oven to 180°C. Place the pumpkin, pepper and leek in a roasting tray, drizzle with olive oil and season with salt and black pepper. Roast in the oven for about 35-40 minutes.
In a deep pot, heat a dash of olive oil on a medium heat. Fry the garlic slices and red curry paste for about 3-4 minutes while stirring. Add the roasted vegetables, stock and cream and blend until smooth. Taste and adjust seasoning if needed.
In a small bowl, mix the pumpkin seeds, cumin, chilli flakes and olive oil. Bake in the oven for about 10-12 minutes or until golden and crispy.
Serve the soup in the hollowed-out pumpkin and garnish with the spiced pumpkin seeds, basil pesto and fresh thyme.
