“Heidi Sand-Hart’s “Home Keeps Moving” authenticates the TCK experience. Her personal stories demonstrate the tangible reality of the TCK theories we have been reading and hearing about for years.”– Tina L Quick, author of The Global Nomad's Guide to University Transition
Wednesday, 24 November 2010
Thai Pumpkin Soup Recipe
Something to keep you warm in the winter...
Thai-spiced Pumpkin Soup Recipe
700g of pumpkin
2 tablespoons unsalted butter or peanut oil
2 cloves garlic
1 red chillies, chopped
1 tablespoon lemongrass, chopped
1 400g can coconut milk
4 shallots, chopped
1 tablespoon (or more) red Thai curry paste
500ml chicken or veg stock (optional) or water
Preheat the oven to 190’C and place the oven racks in the middle.
Carefully cut the pumpkin into halves (or quarters). Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet skin sides down, and place in the oven. Roast for about an hour or until the squash is tender throughout.
In a large saucepan, heat oil and butter over low heat. Cook shallots, chillies, lemongrass and garlic until soft.
Add the coconut milk and curry paste and bring to a simmer, adding scooped pumpkin. Add 500ml stock/water and simmer over medium heat for 10-15 minutes.
Remove from the heat and puree with a hand blender until smooth. Serve with fresh coriander.