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Thai slow-roasted pumpkin soup with crispy wonton noodles
Thai slow-roasted pumpkin soup with crispy wonton noodles
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Prep Time:
110 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Spicy Thai pumpkin soup with bold flavors and vibrant toppings. A delicious explosion of taste!
Ingredients:
  • 1.5kg kent pumpkin, unpeeled, cut into 4cm-thick wedges, deseeded
  • 800g kent pumpkin, extra, peeled, deseeded, cut into 2cm pieces
  • 80ml (1/3 cup) olive oil
  • Vegetable oil, to shallow-fry
  • 12 wonton wrappers, cut into 1cm-thick slices
  • 1 onion, finely chopped
  • 28.00 gm red curry paste
  • 1L (4 cups) chicken style liquid stock
  • 2 broccolini stalks, trimmed, halved lengthways
  • 60ml (1/4 cup) coconut cream, plus extra, to drizzle
  • Finely shredded red cabbage, to serve
  • Sliced fresh red chilli, to serve
  • Fried shallots, to serve
  • Black sesame seeds or toasted white sesame seeds, to serve
  • Lime wedges, to serve
  • 30g baby spinach
  • 125.00 ml fresh coriander leaves
Instructions:
  • Preheat the oven to 160C/140C fan forced. Line 2 baking trays with baking paper. Separate the pumpkin wedges onto one tray and the pieces onto the other. Drizzle all the pumpkin with 3 tablespoons of olive oil and season. Roast the wedges for 1 hour. After that time, add the pumpkin pieces and continue roasting for 30 minutes until tender but not colored.
  • Make the coriander and spinach oil by blending spinach, coriander, and oil in a bowl using a stick blender until smooth. Then strain the mixture through a fine sieve over a jug, discarding any solids.
  • Heat vegetable oil in a saucepan until it reaches a depth of 2cm over medium heat. Cook wonton strips in batches for 3-4 minutes until golden and crisp. Drain on a paper towel-lined tray using a slotted spoon.
  • Take out the pumpkin wedges from the oven and raise the temperature to 200C/180C fan forced. Roast the pumpkin pieces for an additional 20 minutes, or until they turn golden brown.
  • As the pumpkin pieces simmer, scoop out the flesh from the wedges using a large spoon and transfer it to a bowl, discarding the skin.
  • In a stockpot or large saucepan over medium heat, heat the remaining olive oil. Cook the onion for 5 minutes until soft. Stir in the curry paste for 1 minute until aromatic. Pour in the stock and bring to a boil. Add the pumpkin flesh and simmer for 15 minutes until slightly thickened. Let cool before serving.
  • Quickly blanch the broccolini in boiling water until vibrant green and tender-crisp, for about 1-2 minutes. Then, drain it.
  • Blend the soup with a stick blender until smooth, then stir in the coconut cream. Warm it gently over low heat. Ladle the soup into wide shallow bowls, then drizzle coriander oil and extra coconut cream on top. Finish with roasted pumpkin pieces, broccolini, cabbage, chili, fried shallots, and sesame seeds. Just before serving, sprinkle with fried wonton noodles and serve with lime wedges.

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