Wicked whole Baked Pumpkin
For a wicked Whole Baked Pumpkin Thai style:
1 smallish organic Jap pumpkin lid cut off and seeds scooped out
1 can coconut milk
2 tablespoons Vegetarian Tom Yum Soup paste (I used Teng Eng brand that has no MSG, and no articifial colourings or preservatives. Bought from the Asian grocers in Sunnybank)
1 small onion Sliced finely
1/2 small zucchini (or 5 mushrooms sliced thinly if you dont have zucchini to hand)
How to do it:
Stoke up the cob oven or indoor oven til it’s nice and hot. (Suggested temp 225C indoor oven or 300C cob)
To a large bowl add the coconut milk, tom yum paste, onion and zucchini. Stir to combine.
Put your pumpkin onto an oven tray.
Pour the coconut milk mixture into the pumpkin. There may be some left over. Use this to top up the pumpkin as it cooks.
Put the pumpkin into the oven and cook about 45 minute in the kitchen oven or 30-40 mins in the cob oven.
Check and top up the filling once or twice.
To serve, take out the whole pumpkin, add a spoon and invite guests to stir the inside flesh with the coconut mixture before spooning into bowls.
If you dont use it all, store the whole pumkin in the fridge. Reheat in a warm oven and top up the middle with leftover coconut milk mix for a repeat meal.
The skins looks bad but boy is it good inside!