Tag Archives: Soups And Stews

Recipe: Thai pumpkin soup

Thai style pumpkin soup recipe | lizniland.com

When Granny hands you a massive pumpkin, fresh out of her garden, you’re in no position to refuse her generosity. You are in a position however, to make a deliciously warming Thai-style pumpkin soup!

In season: Pumpkin | lizniland.com

Recipe: Thai-style pumpkin soup

Serves 6 | Give yourself an hour or so to make this one happen

  • 1.2kg of peeled pumpkin
  • 1 red onion, sliced or diced
  • 400ml coconut milk
  • 1L stock (chicken or veggie)
  • 2-3 tblsp red curry paste (Look for one without added sugar & other nonsense. Or make your own)
  • 1-2 tblsp minced ginger
  • Splash of fish sauce
  • Juice of 1/2 a lemon
  • To serve: Chopped herbs, spinach, leftover cooked protein & toasted pumpkin seeds

Chop your pumpkin into even 1-inch cubes. It doesn’t have to be perfectly pretty but evenly sized cubes will make life easier for you. Now, you can either steam or roast your pumpkin: I think optimal deliciousness is always found from within your roasting tray but if you’re short on time, feel free to get a boil up. Either way, cook your pumpkin until it’s soft when poked with a fork. This will take up to 30 minutes, depending on your method & the size of your cubes.

When the pumpkin is approaching the pointy end of done, add a splash of oil and your curry paste to a cold stock pot. As it warms to a medium heat, combine in your ginger, onion and a pinch of salt. Once the onion starts to soften, add your cooked pumpkin, stock, fish sauce and squeeze of lemon and bring to a simmer. Add the coconut milk and stir through, continuing to simmer for around 10 minutes.

Toasted pumpkin seeds | lizniland.com

Turn the heat off and, using your immersion/stick blender (kitchen essential!), puree up your mixture. If you prefer a thinner soup, you may wish to add a little extra milk or stock as you blend. I love a good thick soup though.

I ladled my soup over a sliced up leftover chicken thigh and a handful of baby spinach and topped it with chopped fresh mint and toasted pumpkin seeds. And the best bit? There’s plenty leftover for work lunches!

Thai pumpkin soup | lizniland.com

I’d love to know if you make it!

x Liz

Photo note: All by me, on my trusty iPhone & slightly touched up with the ABM Actions.

Chicken, Fennel & Olive Tagine

Chicken Fennel & Olive Tagine

The Lad had been wanting to cook something with fennel bulbs for ages & when I came across this recipe on Bon Appetit Magazine’s website, we were both keen to give it a whirl.

Our tagine is tucked away in the designated kitchen appliance corner of the storage room until we move to our new still-being-built unit. (Which hopefully won’t be too much longer if the sunshine can keep on keeping on! It’s lookin’ good!) So it kind of isn’t a Chicken, Fennel & Olive Tagine, more just a┬áChicken, Fennel & Olive Stew, but it was downright delicious regardless.

Fennel browning

I hadn’t cooked with fresh fennel before, only the dried herby stuff, and it was far more subtle in flavour than I expected.

The only alterations we made to the recipe as it is here, were to use dried chilli flakes rather than cayenne pepper (again due to the cayenne being boxed away for a near-future kitchen) and a little less chicken (4 thighs rather than 6).

Chicken Fennel & Olive Tagine - stewing

We also went a little over on the olives… We love our olives! (Especially the marinated olives at East End Enoteca where we had the most amazing meal I’ve ever had in the Hunter. A must go!)


This post’s gratuitous photo of the greens

Dished up with brown rice and an extra coriander sprinkle, this was a quick cooking, delicious way of trying out fennel cooking for the first time. I think this recipe will definitely be making some reappearances in both our temporary and near-future kitchens.

Chicken Fennel & Olive Tagine