When you eat real food, it does not have to be boring salads every day. I like to zing it up and enjoy a variety. I take some soup or tacos to work that I have prepared in advance during the weekend.
Thai Pumpkin & Coconut Soup
Author: Caralee
Ingredients
- 700 grams of pumpkin
- 1 onion
- 2 cloves of garlic
- 1 teaspoon fresh ginger
- ½ long red chilli
- 1 stem lemon grass
- 1 kaffir lime leaf
- 500 ml of vegetable stock
- ½ cup coconut cream
- 1 handful fresh coriander
- 1 tablespoon of olive oil
Instructions
- Peel and cut the pumpkin into cubes and set aside. Dice the onion and crush the garlic and ginger. In a large saucepan over a medium heat, place the olive oil, onion, ginger and garlic. Sauté for a couple of minutes until the onion is transparent.
- Meanwhile, finely slice the kaffir lime leaf, chilli and lemon grass stem, then add to the saucepan. Sauté for a further for 2 minutes with the onion mixture. Add the vegetable stock and pumpkin to the saucepan. Place a lid on the saucepan and simmer for 20 minutes or until the pumpkin is tender. Transfer mixture to a food processor and process until smooth.
- Serve in soup dishes and top with a tablespoon of coconut cream and fresh coriander.
- SERVES 4–6
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