Roasted Thai Pumpkin Soup

Ingredients

• 3 Tbsp Valcom Thai Green Curry Paste
• 2 x 165ml Valcom Premium Coconut Milk
• 1.8kg Pumpkin (Butternut or Kent)
• 2 Carrots
• 2 Tbsp Sesame Oil
• 1 Tbsp Light Soy Sauce
• 2 1/2 Cups Vegetable Stock
• 1 Tsp Cumin Seeds
• 1 Stalk Lemongrass
• 6 Garlic Cloves
• 1 Tbsp Ground Ginger
• 1 Tsp Coriander Seeds
• 4 Shallots
• 1/2 Tsp Black Pepper
• 2 Birdseye Chillies
• Coriander
• Shiitake Mushrooms (ootional)
• Edible Garden Flowers (optional)

Method

1. Preheat oven to 205°c
2. Slice Pumpkin in half and scoop out the seeds. Dice Pumpkin and Carrots into cubes. Lightly spray with oil and sprinkle with Pepper. Place Pumpkin and Carrots onto an oven tray. Cook for about 30 mins or until soft. Put aside.
3. Saute Shallots, Garlic, Ginger and Sesame Oil in wok. Add in the Soy Sauce, Coriander, Cumin Seeds, Lemongraas and Valcom Green Curry Paste. Pour in your vegetable stock and add your roasted Pumpkin and Carrots. Simmer for about 5mins. Pour in the Valcom Coconut Milk, leaving some aside for drizzling on top and simmer for another 5 minutes. Blend, Serve and Garnish.
4. I have Garnished my soup with Diced Birdseye Chillies, Coriander, Sliced Shiitake Mushrooms, Cornflower and Calendula flowers from my garden.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE GREEN
• VALCOM - VALCOM COCONUT MILK