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CHILLED THAI
PUMPKIN & MELON SOUP

with coconut, peanut & chili crunch

JUMP TO RECIPE
Pumpkin and Melon Curried Chilled Soup

This recipe came together the week I was craving chilled soups and coconut milk-based curries. The base of pumpkin, melon and coconut milk all bring a lot of sweetness to the dish. The ginger and chili add a little bit of heat to the party and the coconut yoghurt blended with mint adds a cooling contrast to balance everything out.

The crunchy coconut and peanut crunch that goes on top offers textural contrast and some warming flavours to an otherwise super refreshing dish.

Pumpkin and Melon Curried Chilled Soup

CHILLED THAI PUMPKIN & MELON SOUP with coconut, peanut & chili crunch

Stephen La Rosa
This recipe came together the week I was craving chilled soups and coconut milk-based curries. The base of pumpkin, melon and coconut milk all bring a lot of sweetness to the dish. The ginger and chili add a little bit of heat to the party and the coconut yoghurt blended with mint adds a cooling contrast to balance everything out. The crunchy coconut and peanut crunch that goes on top offers textural contrast and some warming flavours to an otherwise super refreshing dish.
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Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Course Amuse Bouche, Appetizer, Canape, Soup
Cuisine Thai
Servings 8

EQUIPMENT

Chefs Knife
Chef's Knife
Chopping board
Blender
Ladel
Ladel
Rubber Spatula
Rubber Spatula

INGREDIENTS
  

  • 1.5 kg Pumpkin, Peeled and cubed
  • 500 g Cantaloupe Melon, Peeled and cubed
  • 80 g Ginger
  • 30 g Turmeric
  • 1 Lt Coconut milk
  • 5 cloves Garlic
  • 3 Spring onions
  • 3 stalks Lemongrass
  • Lime juice

Coconut peanut chilli crunch

  • 100 g Dessicated coconut
  • 100 g Oeanuts, Blanched
  • 5 g Dried chili flakes
  • Basil
  • Salt

METHOD
 

  • Peel the melon, cut it into chunks and place it in the freezer immediately. (Make extra, these are amazing little snacks).
  • Take the ginger, turmeric and lemongrass and lightly crush with the side of a knife or the backside of a frying pan. Tie these up into a bundle with some string for easy removal later.
    80 g Ginger, 30 g Turmeric, 3 stalks Lemongrass
  • For the soup, place a large pot over medium-high heat.
  • Add the chopped garlic, spring onion as well as your ginger, turmeric and lemongrass bundle along with 3 tablespoons of oil.
    5 cloves Garlic, 3 Spring onions
  • Cook while stirring for 2-3 minutes or until very fragrant.
  • Add the sliced pumpkin and stir to coat in the flavoured oil. Season lightly with salt.
    1.5 kg Pumpkin
  • Add the coconut milk until the pumpkin is just covered and bring up to a boil.
    1 Lt Coconut milk
  • Immediately reduce to a gentle simmer and cook for 30 minutes or until the pumpkin is very tender.
  • Remove the turmeric, ginger and lemongrass and place the contents of the pot into a blender. Blend on high until nice and smooth.
  • Add the frozen melon to the blender and continue to blend until it is nice and smooth once again.
  • Allow this to cool completely before seasoning lightly with lime.
    Lime juice
  • For the crunchy topping, season the coconut flakes lightly with a few drops of oil as well as a sprinkling of salt. Spread them out onto a tray and place into an oven set to 160C. Toast for 10 minutes or until lightly browned.
    100 g Dessicated coconut
  • Repeat the process for the peanuts and chop them into small pieces.
    100 g Oeanuts
  • Once both the nuts and the coconut have come to room temperature, combine with the salt, chili flakes and chopped herbs.
    5 g Dried chili flakes, Salt, Basil
  • Serve the soup chilled topped with a liberal sprinkling of the crunchy peanut chilli mixture.

PRO TIPS

The peanut, chilli, coconut crunch goes great on a number of southeast Asian dishes. Use liberally in stir-fries, noodle dishes, curries and soups.
As a dish, this makes for a great light starter or if you’re trying to impress and going for multiple courses or your own little tasting menu, a chilled soup is incredibly quick to plate and in this case, makes an excellent amuse-bouche and also works as a pre-dessert because of it’s sweet, savoury, cooling crossover!
If you're pouring this straight from the fridge, give the soup a quick stir as the coconut milk will firm everything up a little. 
Keyword ass, Coconut milk, Ginger, lemongr, Melonm, Pumpkin, Soup, turmeric

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