Chef Andy’s Roasted Red Thai Pumpkin Soup with Pumpkin and Coconut Granola
If anyone has had the luck or privilege to have been seated at Chef Andy’s dinner table, we all know that you come hungry and come dressed in your most forgiving food baby pants. Being the only Vegan member of staff at International Culinary Studio, I appeared to stress the foodies out – when it came to grazing time a moment of panic “What do we feed Tracy?” But I already knew that they had it covered, they just didn’t know it yet. This is one of my all time favourite Chef Andy dishes and because I am most definitely not a Chef (frozen veggies are my friends) I have included some edits for us Civilian Home Chefs whose enthusiasm for eating far outweighs our enthusiasm for actually cooking.
Chef Andy’s recipes make it easy to love food and whip up something amazing in a flash that will give your own Mothers cooking a run for her money.
- 1 Small Pumpkin
- Splash of olive oil – To be smeared over the pumpkin
- 1 Tbsp Coconut oil
- 3 Garlic cloves – Chef Andy used confit garlic
- ½ Red onion brunoised*
- 1 tsp Lemon Grass
- 1 tsp Fresh Ginger
- 1 Tbsp Red Thai Paste
- 1 Tbsp Palm Sugar*
- 1 Tin Coconut Cream
- Salt and Cracked Pepper for love
How Did He Do It?
- Turn the oven onto 170°C/340°F
- Rub the whole pumpkin – skin on – with olive oil and place in the preheated oven for approximately 1 hour.
- One the pumpkin is done, check by stabbing it with a sharp pointed paring knife and if the knife goes easily into the pumpkin, then it is done.
- Allow to cool slightly and then peel off the skin.
- In a pot, add coconut oil and heat slightly. Add, onions, lemon grass, ginger, whole garlic cloves, red Thai paste and palm sugar. Sauté until onion are soft.
- Add the pitted pumpkin flesh and combine in.
- Add the coconut cream and blitz.
Season to taste and serve with Pumpkin & Coconut Granola and a fragrant toasted focaccia right out of the oven.
*Brunoised : For the rest of us civilians, this means diced. And no one will judge you if you get someone else to do it while you stand there and drink your wine.
*Palm Sugar : Palm Sugar has a deep, rich flavour giving African, Thai and Indian dishes a distinctive flavour. Completely different to our go-to plain old refined white sugar. But depending on where you live, it is not always that easy to find it. Luckily you can substitute this with good old dark brown or Muscovado sugar. Dark brown sugar can be substituted 1:1 for Palm Sugar, but Muscovado is much heavier and smokier, so start with half of the quantity required an adjust to taste.
Suitable for Vegans, Vegetarians, Lactose Intolerant and even the fussiest Mother-in-Law.