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Thai Pumpkin Soup

Thai Pumpkin Soup

Thai Pumpkin Soup

This soup is a perfect treat for Autumn and early Winter and is also a wonderful way of using all that pumpkin flesh you have after carving your Halloween Pumpkins.

Serve with crusty bread as a light lunch starter. Enjoy!

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Ingredients

  • 1 tbs Rapeseed Oil

  • 1 onion, coarsely chopped

  • 2 cloves garlic, grated

  • 1.5 kg (3 pounds) pumpkin, peeled, chopped

  • 1 lemongrass stalk, finely chopped or grated

  • 1 tbs fresh ginger, grated

  • 1 bunch coriander (cilantro)

  • 1 litre vegetable stock

  • 400ml (13.5 oz) coconut milk

  • Course

    CourseStarter

  • Serves

    Serves4-6

  • Time

    Time50 minutes

  • Difficulty

    DifficultyBeginner

Method

Remove the roots and stalky ends from the coriander.

Wash the leaves and dry in a salad spinner or paper towel before roughly chopping.

Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.

Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.

Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.

Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower.

Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.

Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.

Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish.

Serve with shaved coconut, the remaining coriander leaves and chilli.

Method

Remove the roots and stalky ends from the coriander.

Wash the leaves and dry in a salad spinner or paper towel before roughly chopping.

Wash the roots and stalks well to remove any dirt clinging to the roots. Shake off any water and finely chop.

Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent.

Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.

Toss the pumpkin in the oil and cook for 5 minutes. Add the vegetable stock and bring to a boil before reducing the heat to lower.

Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.

Pour the soup into a blender and blend until smooth. Add most of the chopped coriander leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.

Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish.

Serve with shaved coconut, the remaining coriander leaves and chilli.

Used in this Recipe

  • Second Nature Organic Rapeseed Oil 500ml

    Second Nature Organic Rapeseed Oil 500ml

    €6.55

  • Kallo Organic Vegetable Stock Cube 60g

    Kallo Organic Vegetable Stock Cube 60g

    €2.15

  • Thai Gold Organic Thai Coconut Milk 400ml

    Thai Gold Organic Thai Coconut Milk 400ml

    €2.19

  • Marigold Swiss Vegetable Bouillon Powder 150g

    Marigold Swiss Vegetable Bouillon Powder 150g

    €2.50

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