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 Asian ingredients in the fridge from the curry I made a week prior. 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 of the ingredients on hand. Perfect dish to welcome this miserable weather!
This recipe is so good it made it into my internationally published Eat Drink Paleo Cookbook.
Cook’s notes: Fresh turmeric and galangal roots can be replaced with 2/3 teaspoon of turmeric powder and 2/3 teaspoon of galangal powder. Kent or butternut pumpkin can be used; sweet potato and carrots would also work well. Coconut milk can be used instead of coconut cream but put the tin/can in the fridge for an hour or so to thicken the top half of the liquid.
- 1 brown onion, diced
- 1 lemongrass stalk, cut in thirds
- 1 long red chilli, diced and deseeded
- 2 tablespoon diced fresh coriander (cilantro) stalks/roots
- 2cm (3/4") fresh galangal piece
- 2cm (3/4") turmeric root piece
- 4 kaffir lime leaves, optional
- 2 teaspoons coconut oil
- 3 cups peeled and cubed pumpkin
- 1 large garlic clove, diced
- 2 tablespoons fish sauce
- 1 litre (1 qt.) vegetable stock
- Peel from half of fresh lime
- ½ cup coconut cream (100ml or 3½ fl. oz.), plus extra to serve
- 2 tablespoons lime juice
- Coriander/cilantro leaves to serve
- Add the onion, lemongrass, chilli, coriander stalks, galangal, turmeric and kaffir lime leaves to a medium saucepan and sauté in coconut oil over medium heat for 2–3 minutes.
- Add the pumpkin, garlic, lime peel, fish sauce and vegetable stock and bring to the boil. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife.
- Remove turmeric, galangal, lime peel and lemongrass from the soup and transfer the rest to a food processor or a blender, in batches if needed. Puree until smooth, then add coconut cream and lime juice. Whiz a couple more times to incorporate. Serve with a ripple of coconut cream and fresh coriander leaves on top.