Thai Pumpkin Soup

21 Feb 2001   | SE Asian · Soup · Vegetables · Vegetarian

A delicious variation on Pumpkin Soup from a one time flatmate of mine called Ange. Yum.

Ange

Thai Pumpkin Soup

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Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil
  • 2 cloves garlic crushed
  • 1 large onion chopped
  • 1 teaspoon sambal oelek or 2 fresh chillies
  • 2 tablespoons lemon grass chopped
  • 1 kg pumpkin in 1.5 cm cubes
  • 3 1/2 cups water
  • 1 teaspoon chicken stock powder
  • 1 tablespoon fish sauce
  • 3 tablespoons lime juice
  • 1 cup coconut cream
  • 2 tablespoons fresh basil chopped
  • 2 tablespoons fresh coriander chop

Method
 

  1. Cook garlic, onnion, sambal oelek and lemon grass until onion is soft
  2. Add pumpkin to onion mixture. Cook 1 min, stirring
  3. Add water, stock powder, fish sauce and lime juice
  4. Simmer, uncovered until pumpkin just tender
  5. Blend mixture, and return to pan
  6. Add coconut cream and herbs
  7. Heat through, stirring

Notes

Ange served the soup with herb and cheese muffins or scones.

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