A delicious variation on Pumpkin Soup from a one time flatmate of mine called Ange. Yum.
Thai Pumpkin Soup
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
Instructions
- Cook garlic, onnion, sambal oelek and lemon grass until onion is soft
- Add pumpkin to onion mixture. Cook 1 min, stirring
- Add water, stock powder, fish sauce and lime juice
- Simmer, uncovered until pumpkin just tender
- Blend mixture, and return to pan
- Add coconut cream and herbs
- Heat through, stirring
Notes
Ange served the soup with herb and cheese muffins or scones.