Now that fall is here, it’s time for harvest moons and gourds, notably, of the pumpkin variety. This is a recipe for pumpkin soup with a twist of Asian fusion.
Thai Pumpkin Soup
Ingredients
- 1 Tbsp olive oil
- 1 onion, coarsely chopped
- 2 cloves garlic, grated
- 1 ½ kgs (3.3 lbs) pumpkin, peeled & diced
- 1 stalk lemongrass, finely chopped or grated
- 1 Tbsp fresh ginger, grated
- 3 Tbsp red wine vinegar
- 1 bunch coriander (cilantro)
- 4 cups vegetable stock
- 14 ozs (1 can) coconut milk
Preparation
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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.
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Heat the oil in a large saucepan over medium-high heat before adding the onion and garlic. Cook until the onion becomes translucent
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Add the ginger, lemongrass and coriander roots and stalks. Cook until the stalks become soft before adding the pumpkin.
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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.
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Pour the soup into a blender and blend until smooth. Add most of the chopped coriander (cilantro) leaves reserving some to garnish the soup. Blend until the soup is speckled with flecks of green.
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Return to a clean saucepan and add the coconut milk. I like to only add half the milk, reserving the rest for garnish.
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Ladle each serving into a soup bowl and top with the remaining coconut milk and coriander (cilantro) leaves.
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