Thai style pumpkin soup
Recipe submitted by KA20
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
Method
- Remove the pumpkin skin and seeds, chop pumpkin into chunks.
- In a large pan, sauté the onion and garlic in a little oil until golden.
- Add chunks of pumpkin, stirring for five minutes.
- Add enough chicken stock to cover the pumpkin.
- Add ginger.
- 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.
- Blend the mixture to a puree.
- Put it back on the stove, add coconut cream and salt and pepper. Bring the heat up slowly until the soup is simmering.
- Add lime juice and seasoning to taste.
