Nah, not at all.
This recipe for Thai Pumpkin Soup got 5 stars and over 80 reviews over at the BBC Good Food website. I love Thai flavors and thought the coconut milk drizzle presentation was lovely.
Disclaimer. I used sweet potatoes. The canned kind. (!!!) So I skipped the roasting step and had soup on the table in 20 minutes. It was supremely delicious.
Thai Pumpkin Soup
1½ kg/3 lb 5 oz pumpkin or squash, peeled and roughly chopped (or an equivalent amount of canned sweet potatoes)
4 tsp sunflower or vegetable oil
1 onion, sliced
1 Tbs grated ginger
1 lemongrass, crushed a little
4 Tbs Thai red curry paste
400ml can coconut milk
850ml vegetable stock
Lime juice and sugar, for seasoning
1 red chile pepper, sliced, to serve
1. Preheat oven to 200℃/400℉. Toss the pumpkin or squash in a roasting tin with half the oil. Season with salt and pepper. Roast for 30 minutes until golden and tender.
2. Meanwhile, place the remaining oil in a saucepan with the onion, ginger and lemongrass. Gently cook for 10 minutes until softened. Stir in the curry paste and cook for 1 minute.
3. Add the roasted pumpkin, all but 3 tablespoons of the coconut milk and the stock. Bring to a simmer, cook for 5 minutes, then remove the lemongrass.
4. Cool soup for a few minutes, then process until smooth with a hand blender, or in a large blender in batches.
5. Return pan to heat until warmed through. Season with salt, pepper, lime juice and sugar, to taste. Serve soup drizzled with the remaining coconut milk and slices of chile pepper.
Recipe from BBC Good Food Magazine
Here is a little atmospheric music to ladle us into the weekend. Kind of makes me feel like I am moving through a science fiction movie.
Check out Slows Down on Bandcamp, where you can buy his music.