Thai-Style Pumpkin Soup

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  • 2 – 3 Tbsp peanut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp grated ginger
  • 1 tsp Thai red curry paste
  • 750 grams pumpkin
  • 1 stalk lemon grass, bruised
  • 3 cups chicken stock or water ( I use 2 cups stock + 1 cup water)
  • 150 gram coconut cream
  • 2 tsp fish sauce
  • coriander leaves for garnishing (chop up 2 Tbsp and add to the actual soup prior to blending!)
  • s+p

Heat peanut oil and add garlic, ginger, onion and red curry paste. Stir fry until fragrant.

Add the pumpkin and stock/water and bring to the boil. Simmer for 15 mins until pumpkin is tender. Remove the lemon grass and add some chopped coriander (optional) and then blend with a hand blender.

Add coconut cream, reheat then add sliced chicken or prawns (optional, no meat required!) and cook for a further 5 mins until meat is cooked through. Switch off heat and season with fish sauce. Serve topped with coriander leaves and Thai accompaniments such as deep fried shallots (optional).

Serve with Pesto Muffins!

*Serves: 4-6

*Source: Karen Howison

 

 

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