My spicy Thai pumpkin soup
Yield 4 portions
- 250 gr pumpkin, diced in large junks, seeds and skin removed
- 1 small onion or shallot, diced
- 1 celery stock, diced
- 2 cm fresh ginger, peeled or 1 tablespoon ground ginger
- 2 fresh lemongrass
- 1 tablespoon olive oil or butter or equivalent
- 600 ml vegetable or chicken stock
- 50 ml coconut milk
- 1 teaspoon chilli flakes or 1 fresh chilli sliced
- fresh coriander, chopped
- salt and peper
- In a large cook pot, add the olive oil, the diced shallot, celery and pumpkin and cook on high heat for a few minutes while stirring to avoid vegetables getting burned.
- Add the stock, add the ginger and lemongrass in a small sieve or pouch making it easy to remove. Bring to boil for a few minutes and reduce heat to simmering. Let simmer for 30 minutes. Remove the fresh lemon grass and fresh ginger pouch.
- Once the pumpkin is totally soft i.e. you can cut it with a spoon, use a blender to mix and make a smooth homogenous liquid. If too thick add some water.
- Taste and season with salt and pepper. Serve immediately with a splash of coconut milk, chilli and coriander.
on www.leeksandhighheels.com by Sandra Slawinski
Recipe by Leeks and High Heels at https://leeksandhighheels.com/recipes/autumn/my-spicy-thai-pumpkin-soup-2/