Spicy Thai Pumpkin Soup
Spicy Thai Pumpkin Soup
1 Tbs. coconut oil
1 small onion, diced
1 lemongrass stalk, cut in thirds
1 long red chile, diced and deseeded
2 Tbs. diced fresh cilantro stalks, chopped
3/4″ fresh galangal piece
3/4″ turmeric root piece
3 cups peeled and cubed pumpkin
2 Tbs. Red Boat fish sauce
4 cups **PUMPKIN STOCK** or vegetable stock
juice and peel of 1 fresh lime
½ cup coconut cream (or full fat coconut milk) , + extra to serve
1/4 cup fresh cilantro for garnish
Add the onion, lemongrass, chile, cilantro stalks, galangal, and turmeric to a medium saucepan and sauté in coconut oil over medium heat for 2–3 minutes.
Add the pumpkin, fish sauce and pumpkin/vegetable stock and bring to the boil. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife.
Remove turmeric, galangal, and lemongrass from the soup and transfer the rest to a high-speed blender, in batches if needed.
Puree until smooth, then add coconut cream and lime juice and peel. Whiz a couple more times to incorporate. Serve with a drizzle of coconut cream and fresh cilantro leaves on top.
**PUMPKIN BROTH is truly amazing…especially when it’s a gift from a friend! To make: pressure cook a whole pumpkin and reserve all the juices. Strain. Shazam! Pumpkin broth.
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