Joan’s Thai Pumpkin coconut Soup
"It has even made her famous in our other home of St Louis, Missouri, where people still ask me for a copy of her recipe.” - Yvette
For those of you who may not piece it together, Joan is the wife of John, who early on gave us his unforgettable Hearty Beef Stew. After making both recipes, anyone who dines at their house is certainly in for a real treat. I first met Joan 6 years ago when I was introduced to her family, and I could instantly tell that she had led an interesting life. She is warm, incredibly articulate and engaging.
I spoke with Joan’s daughter, Yvette, and asked what dish she loved her mum cooking the most. And this was undoubtedly it.
Words from Yvette and Dan - Joan’s daughter and son
Mum always makes even the barest of essentials into something quite delicious. This must be due to her discerning and well-developed palate. Dinner is always a combination of culinary and intellectual delights, sharpened by Mum’s quick wit and ability to laugh quickly at someone’s joke.
As children growing up, our Mum was always making sure we ate whole, healthy foods. Dan especially has memories of how much healthier his lunchbox was at school – a lot healthier than his friends, and while he did get a bit jealous of his friends’ peanut butter sandwiches, packets of chips and cordial, he credits his healthy food habits to the teachings of our Mum. I always wanted tuckshop, however, I also credit Mum for all the teachings on eating healthy, not cutting corners when cooking and how much better something tastes when it is made from scratch.
Growing up, I have fond memories of picnics, parties, and colourful and fantastic homemade birthdays cakes (made with the healthiest of ingredients), countless stir fry veggies and a mean bolognaise, but one of our family’s favourite food of all that Mum makes is her pumpkin soup. It has even made her famous in our other home of St Louis, Missouri, where people still ask me for a copy of her recipe. ‘Joan’s pumpkin soup’ is a hit, including in a country where pumpkins are mainly used for Halloween and pumpkin pie.
Thanks Mum, for raising healthy kids (and grandkids)! We love you for it!
Yvette and Dan
If you think you have mastered pumpkin soup, think again. I thought I had mastered it however when I made this soup, I realised that mine has been bland all these years. This soup is fragrant, creamy, and depending on how much curry paste you add, could knock the socks right off your feet. For those of you out there who gravitate towards Thai style pumpkin soup, this is for you. The holy grail of pumpkin soups. I have made Thai style pumpkin soups in the past, but I have only ever added a simple red curry paste. THIS recipe goes one step further. Along with the curry paste, you add shrimp paste and other fragrances that elevate this recipe up to the heavens. I am told that Joan is known for this recipe, and I can absolutely see why. It is tasty beyond belief.
Joan’s thai pumpkin coconut soup
Ingredients
1 tbsp oil
2 cloves garlic, crushed
1 "inch” of ginger, finely chopped
4 green shallots, chopped
1 tsp chopped fresh lemongrass, or a good tsp lemongrass paste
1/2 tsp ground nutmeg
1/2 tsp shrimp paste (sometimes called Trasi)
1 tsp red curry paste
1 to one and a 1/2 cups chicken stock
500 g pumpkin chopped (I like to use 2 different kinds of pumpkin, i.e., Butternut and Kent)
400 ml can coconut cream
To serve: shredded fresh basil and plain yoghurt
Method
Heat the oil in a heavy-based large saucepan. Add shallots, garlic, ginger, lemongrass, shrimp paste, and curry paste and cook, stirring, until the shallots are soft.
Add chopped pumpkin and enough stock to just cover the pumpkin. Bring to the boil and simmer, covered, for 10 mins, stirring occasionally.
Add the nutmeg, stir in the coconut cream and simmer, covered, for 5 mins or until the pumpkin is tender.
Mash with a potato masher or a stick blender, to your desired consistency, and simmer for a few more minutes.
Serve topped with a dessertspoon of yoghurt and sprinkle with chopped basil.
From Joan
I hope you like it. John prefers that I double the red curry paste, and in any case, it depends on which brand you have in the cupboard. Some of them are so weak; I miss the old Trident Red Curry paste in the foil packet.
