Thai Spiced Pumpkin & Potato Soup

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When carving pumpkins, I always scrape out as much of the flesh (and seeds) as I can.  A few seeds are dried for growing next year (I grew my first ever pumpkin this year from seeds from a salvaged from supermarket pumpkin last year) and the rest are roasted as nibbles.  The flesh in frozen and used in risottos or soups.

As carving pumpkins are grown for, well err carving, rather than flavour I think they need quite a lot of help.  Something which the Thai flavours certainly do.

Flesh from 1 medium pumpkin (or half a small butternut squash)
1 medium potato
1 clove of garlic
1 small onion
1/2 tbsp sunflower oil
200ml water
200ml can of coconut milk
1 vegetable or chicken stock cube
1/2 tsp red curry paste
3 kaffir lime leaves or zest of 1/2 lemon
1 dessertspoon fish sauce

Roughly chop the onion and fry in a saucepan with the sunflower oil.  Once softened add roughly chopped garlic, chopped potato (you don’t need to peel it – it’s going to be liquidised), and curry paste.  Fry for a couple of minutes then add the coconut milk, a can full of recently boiled water, and the kaffir lime leaves or zest.  Simmer for 20 minutes until the potato is soft.  Liquidise and add fish sauce to taste.

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