Yes, friends, Summer is feeling like a long time ago (and a long time to come around again).

Our hats have been replaced with beanies, shorts with warm pants and I am well and truly wearing layers and gloves on my morning walk. My car’s windscreen is already icy in the morning (having given up my spot in the garage to a cubby house that has been under construction for far too long), and the kids have been asking for hot chocolates instead of their usual smoothies.

So I guess it is no surprise that hearty, comfort food has returned to our weekly meal plans. The slow cooker is generally on my kitchen bench, or a stew slowly bubbling away in the oven.  And, when I am feeling particularly needy of a cosy meal, a soup will almost certainly be on the stove top.

This Thai-style pumpkin and cauliflower soup made a welcomed appearance a little while ago. The vegetables were roasted, then combined with red curry paste, onion, chicken stock and a little coconut milk. Cooked and blended to perfection, then topped with fresh coriander, a drizzle of coconut milk and some fried wonton wrappers.

Hearty and delicious! With a great yield too so we had lots leftover for lunch and dinner the following days.

Print Recipe

Thai style pumpkin and cauliflower soup

Course

Soup

Cuisine

Vegetarian

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

• 1 kg pumpkin peeled, deseeded and cut into cubes
• 1 kg cauliflower broken into florets
• olive oil
• 1 brown onion diced
• 1 tbs curry paste (I used red curry paste)
• 4 cups vegetable stock
• 400 ml coconut milk
• wonton wrappers (sliced and fried in a little vegetable oil until crisp)
• coriander to serve

Course Soup Cuisine Vegetarian Prep Time 30 minutes Cook Time 1.5 hours Servings people Ingredients 1 kg pumpkin peeled, deseeded and cut into cubes 1 kg cauliflower broken into florets olive oil 1 brown onion diced 1 tbs curry paste (I used red curry paste) 4 cups vegetable stock 400 ml coconut milk wonton wrappers (sliced and fried in a little vegetable oil until crisp) coriander to serve

Instructions

1. Preheat oven to 180C and line 2 trays with baking paper.
2. Place the pumpkin and cauliflower on the trays and drizzle with olive oil. Roast for 40 minutes or until soft and golden. Remove from oven and set-aside.
3. Heat a little olive oil in a large saucepan, and sauté the onion until starting to soften. Add the curry paste, and cook - stirring - for one minute.
4. Add the stock and bring to a simmer. Add the pumpkin and cauliflower and simmer for 15 minutes.
5. Use a stick blender to blend the soup until smooth. Stir in half of the coconut milk and season as necessary.
6. Divide the soup amongst serving bowls. Tope with an extra drizzle of coconut milk, the wonton strips and fresh coriander.

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