You’ll find many pumpkin varieties at your local fruit shop, including the large ‘Queensland Blue’, ‘Japanese’, ‘Butternut’ and ‘Hubbard’ (really a winter squash). Geoff Jansz loves cooking with butternut pumpkins, which are pear-shaped, with deep orange flesh and a great flavour. In our segment Geoff used a butternut pumpkin to make a Thai-style pumpkin soup. The quantities given below are enough to serve 4-6 people.
1 large butternut pumpkin, peeled, seeded and roughly chopped
2 large onions, chopped
2 tablespoons brown sugar
4 tablespoons peanut oil
2 tablespoons Thai red curry paste
3 tablespoons ginger, finely grated
2 litres chicken stock (or water)
1/2 can (400ml can) low-fat coconut milk or cream
2 cups fresh greens, chopped (coriander, spring onion, mint)
juice of 2 limes (or 1 lemon)
Put pumpkin and onion into a large baking tray. Scatter the brown sugar and half the peanut oil over the top and give the vegetables a tumble, spreading the sugar and oil.Place tray into a preheated oven (200°C) for 45 minutes, turning vegetables often. Once cooked, the vegetables will become caramelised, turning brown not black. Prepare greens whilst vegetables are baking.Into a large deep pot add the remaining peanut oil, curry paste and ginger. Stir through for about 3 minutes to release the flavours.Add roasted vegetables, combine well. Pour in stock, or if you prefer a less rich flavour, use water. Let simmer until tender (about 15 minutes).Blend the mixture until smooth, but leave some chunks of vegetable for texture. (Tip: A stab blender is best, but a conventional blender will also work. Just ladle in a small amount at a time.)Add the coconut milk or cream, stir through and let simmer for 3-4 minutes. Add fresh greens, and lime juice to taste. Stir through and serve.