Thai pumpkin soup

4 servings Prep: 10 mins, Cooking: 45 mins By Food24
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Ingredients (14)

15 ml olive oil — or coconut oil
1 onion — or leeks, finely chopped
15 ml garlic — cloves, crushed
7.5 ml fresh chillies — chopped
10 ml fresh ginger — finely chopped
1 lemongrass — halved and bruised
500 g pumpkin — diced
500 ml stock — vegetable or chicken
1x400 g coconut milk — tinned
125 ml fresh coriander — chopped
To finish off
fresh coriander — handful
fish sauce — to taste
lime — juice only
coconut — shavings, toasted
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Method:

Heat the oil in a large heavy based pot 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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