Thai Pumpkin Soup

Thai Pumpkin Soup

We don’t get that much of a winter here in Dubai, the sun shines, we are sitting outside for meals and still sleeping with the a/c on. So when this week we were granted a few ‘winter’ days of grey skies and heavy rain I felt inspired to make soup. Feel free to add more chillies if you want it spicier. It also freezes well.

Thai pumpkin and Kumara soup

INGREDIENTS…
1.5 litres of stock (veg or chicken)
1 pumpkin (butternut or kombucha work nicely)
2 medium sweet potato
1 medium onion (diced)
2 tablespoon coconut oil
1 red chilli (finely diced)
2 lemongrass stalks (trimmed and bruised with mallet)
zest of one lime
thumb size knob of ginger (grated)
1 can coconut milk or cream (400ml)
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons coconut sugar
2 teaspoons fish sauce
Salt and pepper
Fresh coriander to garnish

Peel and chop the pumpkin and sweet potato into large cubes.
Heat oil in large pot over medium heat. Add onion, chilli, ginger and cook for a couple of minutes, softening onion. Add lemongrass, lime zest, pumpkin and sweet potato, then cover with stock. Bring to the boil, then lower heat to a simmer until veg is cooked through.
Remove from heat and take out the pieces of lemongrass.
Blend with a stick blender in the pot.
Place back on a low heat and add the spices and coconut cream and combine.
Add the sugar, fish sauce and salt and pepper to taste.
Serve warm garnished with a drizzle of coconut cream and fresh coriander.

By Holly Purdy, InnerFight foodie and coach

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