Thai Style Pumpkin Soup

A lightly spicy and sweet, warming soup, great for the colder months made with creamy goats’ yogurt.

  • Servings: 6
  • Prep Time: 20mins
  • Cooking Time: 20mins

What you'll need

  • Sesame oil
  • 1 onion chopped
  • 1 tablespoon of Thai red curry paste
  • 2cm piece of fresh ginger, grated
  • 1kg of pumpkin peeled & cubed
  • 600ml hot vegetable stock
  • 200ml cream
  • 200ml of coconut milk
  • 6 dessertspoons of Delamere Dairy’s plain goats’ yogurt
  • Freshly chopped coriander
  • Thinly sliced spring onion for garnishing
  • Thinly sliced radish for garnishing

How to make it...

  1. In a large pan add a dash of sesame oil and gently fry the onion, curry paste and ginger for about a minute or so, add the pumpkin and stock and bring to the boil, simmer for 15 minutes until the pumpkin is soft and cooked. Remove from the heat.
  2. Allow to cool a little before adding the cream and coconut milk, place into a blender and liquidise well. Season to taste.
  3. Mix 6 spoonfuls of goats' yogurt with chopped coriander. Divide the soup into bowls and spoon over the yogurt. Sprinkle with thinly sliced spring onion and radish.