If we had to describe our perfect afternoon it would be this right here - a heart-warming meal on the beach with the ones we love the most. Last week we got our families together for homemade Thai pumpkin soup and damper at our favourite local beach, and it was so delicious! We thought why not share the recipes with you all so you can create your own unforgettable afternoon by the sea…

For those of you who aren’t familiar with damper, it’s an iconic Australian bread that is traditionally baked on a campfire or camp oven. It’s super easy to make and only has a few ingredients. Try it for yourself, you won’t be disappointed!

Emma and Victoria xx

Our Picnic Basket, Adventurer Travel Towel, Upcycled Napkins & Ceramics.

Thai Pumpkin Soup

Serves 6-8 people.

Ingredients:

2 tbsp coconut oil

2 tbsp red curry paste

1 large brown onion diced

3 cloves garlic finely chopped

2 cm piece of ginger finely chopped

6 kaffir lime leaves bruised

2 celery sticks stacked & diced

1 large pumpkin, diced with skin removed

1 L stock or bone broth

2 tbs fish sauce

1 400ml can of coconut cream

Toppings

Bean shoots

Black sesame seeds

Thai basil

Coriander

Sesame seed oil drizzle

Method:

Add coconut oil and red curry paste to a hot pot and fry until fragrant (about 1-2 mins). Add onion, garlic, ginger, kaffir lime leaves (don’t forget to bruise them to release the goodness) and fry for another two minutes. Add bone broth or stock and fish sauce to the pot. Add diced pumpkin and cook until pumpkin is tender (about 30 mins). Add can of coconut cream and blend with a stick blender until smooth and creamy. Now add your toppings! You can add fried shallots too if you like.

Notes: for all the parents - spice level is mild.