Thai pumpkin soup

Recipe from: Bits of Carey - 20 May 2016
Pumpkin, soup, vegetables, recipe

Ingredients 15
Servings 1
Minutes 10 min

Ingredients

Serving Change
  • 15
    ml
    olive oil or coconut oil
  • 1
    onion or 2 leeks, finely chopped
  • 15
    ml
    crushed fresh garlic
  • 7.5
    ml
    chopped fresh chilli
  • 10
    ml
    finely chopped ginger
  • 1
    lemongrass stalk, halved and bashed a little to expose the flesh
  • 500
    g
    diced pumpkin
  • 500
    ml
    good quality chicken or vegetable stock
  • 1x400
    g
    tin coconut milk
  • 125
    ml
    roughly chopped coriander leaves and roots
  • To finish off
  • a handful of fresh coriander
  • +- 30 ml fish sauce to taste
  • juice of 1 lime to taste
  • toasted coconut shavings
 

Method

10 min
 
Heat the oil in a large heavy based pot ( I use AMC Cookware’s 24cm Gourmet High) and saute the onion,garlic, chilli, ginger and lemon grass until fragrant.

Add the pumpkin and saute for a minute then add the stock, half of the coconut milk as well as the chopped coriander.

Cover and simmer for 20 minutes or until pumpkin is tender. Add the remaining coconut milk and simmer uncovered for a further 10 – 15 minutes.

Remove the lemongrass and using a stick blender, blend the soup with some fresh coriander until smooth and creamy. Season with fish sauce and lime.

Serve hot, sprinkled with toasted coconut and extra chopped coriander.

Reprinted with the permission of Bits of Carey. To see more click here.

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Read more on: recipe  |  vegetables  |  soup  |  pumpkin
 

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