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Rick Stein Nigella Lawson Peter Evans Iron Chef
KA20

Thai style pumpkin soup

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A refreshing twist on the standard pumpkin soup. Ginger, coconut and lime bring the thai flavours. Not heavy, can be enjoyed all year round. A great gluten free option

Serves 4 to 6

Ingredients

  • 1 medium size pumpkin
  • 1 440ml can coconut cream
  • Chicken stock - approx 3 cups
  • 2 rounded dessertspoons of grated fresh ginger
  • 1 large brown onion sliced
  • 3 cloves garlic crushed
  • Cooking oil
  • Juice of half small lime or to taste
  • salt, pepper
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Method

  1. Remove the pumpkin skin and seeds, chop pumpkin into chunks.
  2. In a large pan, sauté the onion and garlic in a little oil until golden.
  3. Add chunks of pumpkin, stirring for five minutes.
  4. Add enough chicken stock to cover the pumpkin.
  5. Add ginger.
  6. Bring to the boil and then simmer for about 15 minutes, till the pumpkin is soft. Take it off the heat and allow to cool.
  7. Blend the mixture to a puree.
  8. Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering.
  9. Add lime juice and seasoning to taste.
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Recipe Rating

4
Preparation Time: 10M
Cooking Time: 30M

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