Thai Pumpkin Soup
Ingredients
Soup
- 1 ½ Tbsp (30ml) - Olive Oil
- 2 - Red Onions, Roughly Chopped
- 3 - Garlic Cloves, Roughly Chopped
- 2 - Lemongrass Stalks, Bruised
- 1 - Coriander (Cilantro) Root Bunch, Roughly Chopped
- 25g (0.8oz) - Coriander (Cilantro), Leaves & Stems, Roughly Chopped
- 25g (0.8oz) - Ginger, Peeled & Grated
- 1.2kg (2.6lbs) - Butternut Pumpkin (Squash), Peeled & Chopped
- 4 - Kaffir Lime Leaves
- 1 Litre (4 Cups) - Vegetable Stock
- 1 Can (400ml) - Coconut Milk
- Seasoning To Taste
Garnish
- 1 - Long Red Chilli, Thinly Sliced
- Coriander (Cilantro)
- Drizzle of Coconut Milk
- Toasted Bread
Method
- Place a large pot over high heat. Add in the onion, garlic & ginger, saute for 2 minutes. Add in the lemongrass & coriander (cilantro), saute for a further 2 minutes.
- Add in the pumpkin & kaffir lime leaves, season to taste & saute for 5 minutes to soften the pumpkin, stirring regularly.
- Add in the vegetable stock, give it a mix through, bring to a boil, reduce heat to low & simmer for 25-30 minutes or until the pumpkin is completely soft.
- Remove from heat & allow to cool if you're using a blender or food processor. If you are using an immersion blender only turn off the heat, no need to wait for it to cool down. Add in the chopped coriander (cilantro) leaves & stems & blend until everything is completely smooth, scraping down the sides if necessary.
- Place the pot back over low heat, pour in the coconut milk, season to taste, serve with the garnishes & toasted bread. Dig in.
Calories 450kcalCarbohydrates 50gProtein 6gFat 29gSaturated Fat 20gPolyunsaturated Fat 1gMonounsaturated Fat 6gSodium 1033mgPotassium 1481mgFiber 7gSugar 12gVitamin A 32987IUVitamin C 87mgCalcium 188mgIron 6mg