Recipe: Spicy Pumpkin Coconut Soup
Yesterday was cold and rainy and since I was working at home I decided to treat myself to something warm and comforting. I had some butternut pumpkin, brown onion, left over coriander stalks and a few other Thai-ish ingredients in the fridge from a curry I made a while ago. A bit of this, a bit of that, and some coconut cream and I ended up with one of the best pumpkin soups I’ve ever made. Not kidding! This is really tasty and really easy to make as long as you have most ingredients on hand (always a caveat). Perfect dish to welcome this miserable weather!
Cook’s notes: You can use Kent or Butternut pumpkin and I think sweet potato and carrots would work really well too. Coconut milk can be used instead of coconut cream but I suggest putting the can/jar in the fridge for an hour or so to thicken the top half of the liquid. If you don’t have galangal, you can use some lemongrass or some kaffir lime leaves instead. I’d say ginger would also work quite well. And as a back up, you can try using dried spices and herbs but it’s never really the same.
- 500 ml vegetable stock
- 1/2 cup coconut cream (100 ml)
- 2 tsp coconut oil
- 2 cups peeled and diced pumpkin
- 1 brown onion, diced
- 1 small red chili, diced
- Chopped stalks from a bunch of fresh coriander (about 2 tbsp, perfect for using up those tasty bits)
- A thumb size of fresh turmeric, peeled and cut into quarters (OR 1 tsp turmeric powder)
- A thumb size of fresh galangal, peeled and cut into quarters (or some lemongrass)
- 1 large garlic clove, chopped
- Peel from half of fresh lime
- 1 tbsp lime juice
- 1 tsp fish sauce
- Sautee onion, chili, coriander stalks, galangal and turmeric in coconut oil for a couple of minutes. Add pumpkin, garlic, vegetable stock, lime peel and fish stock and bring to boil. Simmer on low heat until pumpkin is cooked, about 10-15 minutes.
- Remove turmeric and galangal roots and transfer the rest of the mixture to a food processor or a blender (turmeric might be a little hard to see as it’s the same colour as pumpkin but it won’t soften so look for hard bits floating around). Puree until smooth, then add coconut cream and lime juice. Blend until incorporated. You can use a hand-held blender/soup mixer as well. Serve with a ripple of coconut cream and fresh coriander leaves on top.
Preparation time: 10 minutes
Cooking time: 15 minutes
Number of servings: 2
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