A collection of recipes we like to cook.

Asian-flavoured pumpkin soup

Serves: 4-6
Cuisine: Thai
Freeze: true
Microwave: true
Notes:
Recipe can be made a day ahead

Ingredients

  • 1kg pumpkin
  • 1 tablespoon peanut oil
  • 2 cloves garlic, crushed
  • 1 large (200g) onion, chopped
  • 1 teaspoon sambal oel
  • 2 tablespoons chopped fresh lemon grass
  • 1 litre (4 cups) water
  • 1 teaspoon chicken stock powder
  • 1 tablespoon fish sauce
  • 3 teaspoons lime juice
  • 1 cup (250ml) coconut cream
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh coriander

Method

  1. Peel and seed pumpkin, cut pumpkin into 1.5cm cubes.
  2. Heat oil in large pan, add garlic, onion, sambal oelek and lemon grass, cook, stirring, until onion is soft.
  3. Add pumpkin, cook, stirring, 1 minute. Add water, stock powder, sauce and juice, simmer, covered, until pumpkin is just tender.
  4. Blend or process the mixture until smooth, return puree to mixture in pan. Add coconut cream and herbs, stir over heat until hot.