Thai Pumpkin and Chilli Noodle Soup

1 Nov

This was my ideal Halloween dinner last night. Pumpkin based (of course), spicy, delicious & warming. Plus it was really easy to make which was important as I had to watch Strictly & The X Factor so I didn’t want to cook anything which meant I had to leave the sofa for long…

Thai Pumpkin & Chilli Noodle Soup

Serves 3 or 4 Vegetarian

  • 1/2 medium pumpkin about 500 gr cut into 1 or 2 inch chunks (you can peel it if you can be bothered, I didn’t)
  • 1/2 onion chopped
  • 2 cloves garlic chopped
  • 1 or 2 tbsp thai yellow curry paste (you can use red if it is what you have)
  • 1 tbsp ginger paste
  •  1 tsp lemongrass paste (or a lemongrass stalk bruised)
  • 2 or 3 lime leaves thinly sliced (or lime zest from 1/2 lime)
  • 1 red chilli finely chopped
  • 1/2 tsp turmeric
  • 1 litre veg stock
  • 1 tbsp soy sauce
  •  a handful of fresh coriander chopped (plus leaves for garnish)
  • lime wedges to squeeze over
  • salt or fish sauce
  • 150 gr noodles cooked according to packet instructions (rice noodles or whatever you have)

Fry the onion in a large pan over a medium high heat for a few minutes until translucent then add the garlic, chilli and the rest of the spices & pastes up to and including turmeric. Stir to combine for a minute then add the veg stock, soy sauce, tumble in the pumpkin chunks and bring to he boil. Season with salt (or fish sauce) put the lid on, turn the heat to medium low and cook for about 20 minutes(or maybe longer) until the pumpkin is really tender.

Meanwhile cook the noodles according to the packet instructions, drain, rinse under cold water and cover with a lid. When the pumpkin is really soft turn off the heat and put your stick blender in the saucepan and carefully blend until smooth- ish. (you don’t want to get hot orange soup all over your kitchen!). Stir in the chopped coriander and taste for seasoning. Ladle the soup into warmed bowls then place a pile of the cooked warm noodles in the centre garnish with coriander leaves & lime wedges to squeeze over.

We also had it for lunch today(above) without the noodles just with some crusty bread and it was just what we needed after a long walk in the mountains. I might have to go for a lie down now…. Siesta calling!

We found an old ruin so The Washer Up decided to collect some wood for the fire….

7 Responses to “Thai Pumpkin and Chilli Noodle Soup”

  1. Tes November 1, 2010 at 5:47 pm #

    The noodle looks really yummy and the recipe sounds really simple and easy.
    Thanks for sharing!

    • foodblogandthedog November 1, 2010 at 5:54 pm #

      Just looked at your blog, thre’s some great recipes there can’t wait to try!

  2. Trish November 1, 2010 at 6:52 pm #

    Your pumpkin soup sounds amazing. I love the use of lemongrass and curry paste. Beautiful photos. Nice to meet you.

    • foodblogandthedog November 2, 2010 at 12:57 am #

      Love your beautiful tree photos, gorgeous colours! Looking forward to more recipes.

  3. Angela @ Making Food for Friends November 1, 2010 at 7:25 pm #

    This looks delicious! I might have to try it tonight.

    • foodblogandthedog November 2, 2010 at 1:12 pm #

      I’m going to try your cashew recipe with almonds, can’t wait!

  4. Magic of Spice November 2, 2010 at 12:05 am #

    Delightful soup…this is an all Winter log one. Great flavors🙂

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